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| Colleen's Butter Tarts |
"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."
Ingredients :
- 1 (15 ounce) package pie crust pastry
- 1 cup corn syrup
- 2/3 cup brown sugar
- 3 eggs
- 1/3 cup melted butter
- 1 pinch salt
- 1/2 cup chopped pecans, or as needed
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Notes :
- You can substitute maple syrup for corn syrup. You can also use walnuts or raisins in place of pecans.
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