Butter pecan and raisin tartlets

Too few ratings

Emily M

“My tartlets were inspired by the „Best Maple Butter Tarts“ by Canadian Living. However, I tweaked them with delicious pecans and raisins. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
40
min.
Preparation
12
min.
Baking
30
min.
Resting

Ingredients

Servings:-35+
145 g unsalted butter
50 g pecans
50 g raisins
190 g flour
½ tsp salt
egg yolk
2 tsp apple cider vinegar
100 g brown sugar
120 g corn syrup
egg
1 tsp vanilla extract
flour (for dusting)
unsalted butter (for greasing)
water (cold)
Metric
Imperial

Utensils

  • bowl (large)
  • liquid measuring cup
  • plastic wrap
  • whisk
  • oven
  • rolling pin
  • cookie cutter
  • cutting board
  • knife
  • muffin tin (mini)
  • wire rack

Nutrition per serving

Cal
88
Protein
1g
Fat
5g
Carb
10g

Step 1/7

  • 190 flour
  • ¼ tsp salt
  • 115 unsalted butter
  • bowl (large)

Add flour and half of the salt to a large bowl and stir to combine. Add most of the butter in smaller cubes to the bowl and mix in with a fork until fine crumbles form.

Step 2/7

  • 1 egg yolk
  • 1 tsp apple cider vinegar
  • water (cold)
  • liquid measuring cup

Mix egg yolk and half o f the vinegar in a liquid measuring cup. Add enough ice water to increase the mixture to approx. 75 ml/ 1/3 cup.

Step 3/7

  • plastic wrap

Add the ice water mixture to the flour mixture and stir to combine with a fork, just until the ingredients come together to form a dough. Pat the dough into a disk, wrap in plastic wrap, and refrigerate for approx. 30 min.

Step 4/7

  • 100 brown sugar
  • 120 corn syrup
  • 1 egg
  • 30 unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • bowl (large)
  • whisk

Meanwhile make the filling. Whisk together brown sugar, corn syrup, egg, remaining butter, vanilla extract, remaining vinegar, and remaining salt. Set the filling aside.

Step 5/7

  • flour (for dusting)
  • oven
  • rolling pin
  • cookie cutter

Preheat oven to 230°C/450°F. Flour a working surface and roll out the dough. Cut out circles slightly larger than the muffin tins you’re using.

Step 6/7

  • 50 pecans
  • 50 raisins
  • unsalted butter (for greasing)
  • cutting board
  • knife
  • muffin tin (mini)

Chop pecans and grease a small muffin tin. Shape the pastry circles to fit into the tin. Divide raisins and chopped pecans among the pastry shells. Spoon over filling to fill.

Step 7/7

  • oven
  • wire rack

Bake at 230°C/450°F for approx. 12 min., or until the filling is bubbly and the pastry golden brown. Remove from the oven and let cool down in the muffin tin for approx. 10 min. Then loosen and scoop out butter tarts and let cool down completely on a wire rack. Enjoy!

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