Recipe Review: Pecan Butter Tarts


Aloha friends!

The long weekend is right around the corner and whether you are heading up to the cottage or going to a party/BBQ this weekend you will want to bring these butter tarts along with you! I have made these tarts numerous times and recently whipped up a batch when my cousins came for an afternoon visit. We were going out for dinner so I suggested we come back to my place afterwards for dessert, but then we decided we wanted to go out for ice cream afterwards. The solution? My cousin packed up the tarts in a container so we could eat them with the ice cream. He was so excited about dessert that he kept talking about it during dinner :D So there we were sitting on a picnic bench down by the Boatouse Tea Room enjoying our ice cream and butter tarts. See the recipe below and get baking for the long weekend:

Raisin/Pecan Butter Tarts


Pie Dough

  • 1 cup cold unsalted butter
  • 2 1/3 c all-purpose flour
  • 4 tsp salt
  • 1 egg, directly from fridge
  • 2 tbsp cold water
  • 2 tsp white vinegar or lemon juice

Directions: (you can make the dough ahead of time): 

  1. Cut the butter into small pieces and let it sit for ~30 minutes. Combine the flour, sugar, and salt. Add the butter to the flour, mixing until you get a crumbly mixture.
  2. In another bowl, whisk the egg, water, and vinegar, and add it to the dough all at once, mixing until the dough comes together.
  3. Roll dough into two even logs, and chill for ~1hr before rolling.


  • 3/4 c packed dark brown sugar
  • 3/4 cup corn syrup (I swapped this out for maple syrup)
  • 1/2 c unsalted butter, melted
  • 2 eggs, room temperature
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1/2 c golden raisins (I add in pecans/walnuts in addition to the raisins)


  1. Pre-heat oven to 400 degrees and pull the dough from the fridge.
  2. Dust a work surface with flour and cut each log into six equal pieces. Roll each piece to about 1/4 inch in thickness, trim edges with a round cutter and line each muffin cup with a piece of the dough. Chill the lined muffin tin while preparing the filling.
  3. By hand, whisk the sugar, corn syrup, and butter in a bowl until combined. Whisk in the eggs, then the vinegar and vanilla. 
  4. Sprinkle a few raisins (and nuts if you are including those ingredients) in the bottom of each muffin cup and pour the mixture over the raisins.
  5. Bake the tarts for 5 minutes, then reduce the oven temperature to 375 degrees and continue baking until the butter tart filling starts to dome (~20 more minutes).

Recipe from: Anna Olsen - Back to Baking (2011)

The Reality:

The truth is that these tarts were really easy to make. To save time, you can make the dough in advance and take it out of the fridge when you are ready to make the tarts. I don't use a fancy tool to make the edges pretty, and instead, I roll out the dough and pinch the edges when I place the tarts into the muffin tin. You can be the judge, but I think the tarts look good enough and they definitely make up for the lack of perfection with the great taste! Give the recipe a try and let us know what you think in the comments below :D

Sweet treats for my afternoon guests a few weekends back

Sweet treats for my afternoon guests a few weekends back

Happy baking and have a great long weekend!

xo Michelle