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My review
Coconut Pecan Raisin Butter Tarts
Amie Smith
"Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion."
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Ingredients
30 m servings 279Original recipe yields 12 servings (12 3-inch tarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
- Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
- Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.
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Footnotes
- Cook's Note:
- This recipe will yield 24 mini tarts (2-inch). Reduce baking time to about 10 minutes.
- Editor's note:
- This salt amount in this recipe was corrected on 1/20/2015 from 1 teaspoon salt to 1 pinch salt.
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