Canadian Pecan Butter Tarts

These sweet butter tarts are quintessentially Canadian. Make these melt in your mouth treats with a deliciously gooey caramel syrup and toasted pecans.

Pecan Butter Tarts

So here’s a quick poll: how do you like your butter tarts? Gooey or firm? Plain or with raisins/nuts?

Guys, I have to be honest. I’m not crazy about raisins. Not at all. My kinda butter tart would be gooey and raisin-free. Pecans are a bonus! Anyone here on my team? Hi there!

In another debate, runny and raisins are very popular! I read somewhere that raisins are often in American-style butter tarts, not Canadian butter tarts. Although, I think everyone can agree with one thing: fill that caramel goodness up to the top.

Pecan Butter Tarts

Anna Olson is a wonderful pastry chef

I first heard about butter tarts from the wonderful Canadian pastry chef herself, Anna Olson. I grew up watching her a lot on tv and I absolutely adore her. I found out that she was in Kuala Lumpur some time ago for a tv show with Chef Wan, our own local chef.

They are apparently good friends and made an episode together in KL! Yes, Chef Wan is always known as Chef Wan, not just Wan or Mr Wan, always Chef Wan. And KL is one of Anna Olson’s favourite food city on the planet. Yass, girl!

A delightful classic dessert called onde onde. Soft on the outside with a sweet liquid centre. It’s vegan, gluten free and delicious. I might make a post on it!

Why haven’t I heard of butter tarts before?

Pre-Anna Olson, I have never heard of butter tarts. Buttery, flakey shells and gooey, amber caramel filling?! Call it whatever, I am in.

Although, the first time I heard the name I was a bit reluctant. It sounded like tarts that are filled to the brim with butter. Which is absolutely untrue, and gross.

But I have faith in Anna, so I watched the entire episode and oh my god, I’m sold.

Ok these are clearly not butter tarts, but her face is the accurate representation of what butter tarts taste like.

Are butter tarts actually mini pecan pies?

At first glance, they might look the same if pecans are added to the filling. Or if the filling has cornstarch and a lot firmer. Traditional butter tarts maybe plain, or added with raisins, walnuts, or pecans. So, they’re maybe in the same family but has quite different personalities.

I quite like having more crust to go with the filling, so I absolutely love mini tarts/pies. The crust is just as important as the filling. A balanced ratio between the crust and filling hits all the right spot.

Pecan Butter Tarts

I hope I’m not insulting the Canadians..

by substituting pure maple syrup with Lyle’s golden syrup. I love maple syrup and I have absolutely nothing against it. They are easy to find too.

So my only excuse is that I still have some golden syrup from my treacle pear sponge, and I did not regret subbing it. They taste absolutely gorgeous. I apologise for loving it so much. If it is any consolation, I am strictly advising you to use pure maple syrup, and to sub only if it is already available in the cupboard.

Why you would like my butter tarts

I made this recipe many many times and have even modified the crust to be made easier. I used pâte sucrée crust which is tender, cookie-like and so easy to make.

  • Pâte Sucrée crust – A brilliant master pastry for sweet tarts. It doesn’t require ice cold butter, just room temperature ones. It’s quick, easy, and best of all, a perfect pair for the butter filling.
  • Flexible filling – My favourite is pecans or any nuts really. Nuts add some texture to the tart but you can add raisins instead if that is what the heart desires.
  • No pre baking – When you’re done making the filling, pour it right into the chilled dough in your muffin pans and bake it straight away.
  • Sub for golden syrup – If pure maple syrup is hard to come by, you would be pleased to know that I have made them with golden syrup instead and it is just as magical.

What do you think of butter tarts? Have you tried my recipes? Do you prefer flaky pastry over pâte sucrée? Let me know in the comments!

Pecan Butter Tarts
Print Recipe
5 from 4 votes

Pecan Butter Tarts

These sweet treats are quintessentially Canadian. Make these melt in your mouth tarts with a deliciously gooey caramel syrup and toasted pecans.
Prep Time10 minutes
Cook Time30 minutes
Chilling time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Canadian
Keyword: tarts
Servings: 12
Calories: 436kcal

Equipment

  • Muffin trays

Ingredients

Pâte Sucrée

  • 140 g unsalted butter, room temperature (½ cup + 2 tbsp)
  • 210 g all-purpose flour (1 ¾ cups – 3 tbsp)
  • 27 g corn flour (3 tbsp)
  • 6 tbsp caster sugar (75 g)
  • ½ tsp salt
  • 1 egg, large
  • ½ tsp vanilla extract

Filling

  • ½ cup unsalted butter (115 g)
  • 1 cup dark brown sugar, packed (200 g)
  • ½ cup maple syrup or golden syrup (120 ml)
  • 2 eggs, large, at room temperature
  • 1 tbsp lemon juice (15 ml)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup pecans, lightly toasted (60 g)

Instructions

Make your pastry

  • Sift the all purpose flour and cornflour into a mixing bowl. Add salt and whisk together. Put aside.
  • Cream the butter and sugar until fluffy.  Add the egg and beat well, then add the vanilla.
  • Mix in flour until the dough comes together. The dough will be soft. Shape it into two logs and wrap in plastic wrap. Chill for at least 2 hours. Alternatively, the dough can be made in advance and frozen, thawing in the fridge before rolling.
  • Preheat the oven to 190°C (375°F). Pull the chilled dough from the fridge 20 minutes before rolling.
  • Cut each of the chilled pastry logs into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick. Use a round cookie cutter to cut each into a circle. Lightly flour the muffin tin and line each cup with the pastry. Chill the lined muffin tine while you prepare the filling.

Make your filling

  • Over medium heat, melt the butter and brown sugar in a saucepot. Stir until the mixture is bubbling. Remove the pot from the heat.
  • In another bowl, whisk eggs, maple syrup, lemon juice, vanilla extract and salt. While whisking constantly, slowly pour in the hot butter sugar mixture.
  • Sprinkle a few pecan pieces into each tart shells. Pour the filling into each shell.
  • Bake the tarts for 20 minutes until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes. Using a butter knife, carefully loosen the sides of the tarts.
  • Serve at room temperature and store in the fridge. The tarts can be stored chilled for up to 3 days.

Notes

Nutrition Facts
Servings: 12
Amount per serving  
Calories 436
% Daily Value*
Total Fat 27.4g 35%
Saturated Fat 15.1g 75%
Cholesterol 88mg 29%
Sodium 271mg 12%
Total Carbohydrate 46.2g 17%
Dietary Fiber 1.3g 5%
Total Sugars 27.6g  
Protein 4.6g  
Vitamin D 13mcg 65%
Calcium 24mg 2%
Iron 1mg 8%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

155 thoughts on “Canadian Pecan Butter Tarts”

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