Butter Tarts are a classic Canadian sweet treat.
While this recipe uses pecans, feel free to use other additions in place of the pecans such as raisins, walnut pieces or leave the butter tarts plain.
Pie Dough: This recipe is designed for pies that have a wet filling, such as pumpkin, coconut cream, butter tarts and other such pies.
You can make a half recipe if you just need a single crust.
The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat.
They look so appealing on a pretty platter and make a great finger-food dessert when you’re entertaining. They also freeze well.
Sometimes we want to cook something easy and quick and most of all delicious.
Yesterday I didn’t know what to cook for lunch and I came up with this Pecan Tarts which turned out to be a success!
Ingredients
Pastry:
1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 cup flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press
dough in bottom and sides with fingers, do not leave any holes).
Filling:
2 eggs, beaten
1 cup brown sugar
2 Tablespoon margarine or butter, melted
1 teaspoon vanilla
Dash of salt
1 cup pecans, chopped
Directions
Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.