I received this recipe from a friend many years ago. It has a custard-type filling that is not runny. These butter tarts are not overly sweet.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
12 3-inch tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Roll prepared pie crust pastry out on a lightly floured surface; cut into circles using a biscuit cutter. Press pastry circles into 12 individual size tart tins.

  • Beat corn syrup, brown sugar, eggs, melted butter, and salt together in a mixing bowl until frothy, about 2 minutes.

  • Sprinkle about 2 teaspoons pecans into bottom of each tart shell; pour in egg mixture to fill shells 3/4 full.

  • Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes. Allow tarts to cool for 10 minutes; remove from tart tins.

Cook's Note:

You can substitute maple syrup for corn syrup. You can also use walnuts or raisins in place of pecans.

Nutrition Facts

370 calories; protein 4.1g 8% DV; carbohydrates 44.5g 14% DV; fat 20.7g 32% DV; cholesterol 60.1mg 20% DV; sodium 254.6mg 10% DV. Full Nutrition