Butter Pecan Tarts

I had to start my baking early this year as we are seeing folks starting this weekend. I went a bit old school and nostalgic and made some butter pecan tarts. I tried to dig up my mother-in-law’s recipe, but couldn’t find it. But one of my sisters came to the rescue and gave me her filling recipe! All that was left to do was find a good pastry recipe. I found that on Little Sweet Baker’s page. The bonus of my sister’s recipe is that it contains no corn syrup.

The recipe made 24 tarts with only about a tablespoon of extra dough that wasn’t used. The pasty portion was flakey and crispy and the filling had that classic butter pecan tart taste. I used pecans as both the Hubby and I loathe raisins, but feel free to use raisins, chocolate chips, or walnuts!

Butter Pecan Tarts


The Pastry

  • 3 cups all-purpose flour plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspon salt
  • 1/2 cup lard
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1 tsp white vinegar
  • 1 cup cold water

The Filling

  • 2 cups packed brown sugar
  • 2/3 cup unsalted butter
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup chopped pecans


The Pastry

  • In a large bowl, whisk together the flour, baking powder and salt.
  • Cut in the lard and butter using a pastry blender (or two knives) until mixture resembles coarse oatmeal.
  • In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
  • Gradually stir in the liquid, adding just enough to make the dough cling together.
  • Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.
  • Tightly saran wrap both portions. Place in the fridge to chill for one hour.
  • Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles.
  • Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
  • Preheat oven to 375F and position a rack in lower third of oven.

The Filling

  • In a saucepan, melt the butter and brown sugar.
  • Remove from heat and stir in the cream and vanilla.
  • Let cool to touch (about 5 minutes) before whisking in the eggs.
  • Divide the pecans among the pastry shells and pour in the filling until full.
  • Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.
  • Let cool completely in the pan.


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