Pecan Butter Tarts
Makes 12
  • Flaky Pastry Dough (recipe below)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 5 tablespoons (70 grams) unsalted butter, melted
  • ¼ cup (85 grams) dark corn syrup
  • ¼ cup (85 grams) Grade A amber maple syrup
  • 2 large eggs (100 grams)
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 teaspoon (5 grams) distilled white vinegar
  • ¼ teaspoon kosher salt
  • ½ cup (57 grams) chopped pecans
  1. Preheat oven to 450°F (230°C). Butter and flour a 12-cup muffin pan.
  2. On a lightly floured surface, roll half of Flaky Pastry Dough to ⅛-inch thickness. Using a 4½- to 5-inch round cutter, cut dough into 6 circles, rerolling scraps once. Gently press rounds into prepared muffin cups, letting edges fold up around each other and extend over sides of pan. Repeat with remaining dough. Freeze for 20 minutes.
  3. In a medium bowl, whisk together brown sugar, melted butter, corn syrup, maple syrup, eggs, vanilla, vinegar, and salt. Spoon 2 to 2½ teaspoons (4 to 5 grams) pecans into each prepared crust. Pour filling on top of pecans to ½ inch below edge of cup.
  4. Bake in bottom third of oven for 10 minutes. Reduce oven temperature to 400°F (200°C). Bake until filling is set and puffed, 8 to 10 minutes more, covering with foil to prevent excess browning, if necessary. (If you want a runnier texture to your butter tart, bake just until filling is set, 3 to 4 minutes less.) Let cool in pan for 10 minutes. Run a sharp knife around edges of tarts, and let cool completely in pan. (If you have difficulty removing tarts from pan, freeze for 20 minutes before popping them out.) Bring to room temperature before serving.
Recipe by Bake from Scratch at