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Colleen's Butter Tarts

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10

"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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Ingredients

1 h servings 369
Original recipe yields 12 servings (12 3-inch tarts)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Beat corn syrup, brown sugar, eggs, melted butter, and salt together in a mixing bowl until frothy, about 2 minutes.
  4. Sprinkle about 2 teaspoons pecans into bottom of each tart shell; pour in egg mixture to fill shells 3/4 full.
  5. 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.

Footnotes

  • Cook's Note:
  • You can substitute maple syrup for corn syrup. You can also use walnuts or raisins in place of pecans.

Nutrition Facts


Per Serving: 369 calories; 20.7 44.5 4.1 60 255 Full nutrition

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