Best Raisin Pecan Butter Tarts Recipes

COCONUT PECAN RAISIN BUTTER TARTS

Coconut Pecan Raisin Butter Tarts image

Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion.

Provided by Amie Smith

Categories Desserts Pies Tarts Butter Tart Recipes

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

12 (3 inch) unbaked tart shells
½ cup packed brown sugar
½ cup corn syrup
3 tablespoons butter, softened
1 large egg
⅓ cup chopped pecans
¼ cup raisins
2 tablespoons coconut
1 ½ teaspoons vinegar
1 pinch salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.9 g, Cholesterol 23.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 141 mg, Sugar 17.8 g

RAISIN PECAN BUTTER TARTS

Raisin Pecan Butter Tarts image

From Jane Rodmell's All The Best Recipes cookbook.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

Pastry for one 9-inch two-crust pie
1 1/4 cups packed brown sugar (300 ml)
1 cup corn syrup (250 ml)
1/4 cup butter, melted (60 ml)
2 eggs
2 tsp vanilla extract (10 ml)
1/2 cup raisins, optional (125 ml)
1/2 cup toasted pecan pieces, optional (125 ml)

Steps:

Preheat oven to 300°F (150°C). Remove prepared pastry from refrigerator and let rest at room temperature for 30 minutes. On a lightly floured surface, roll dough 1/4 inch (0.5 cm) thick. Stamp out rounds with floured 4-inch (10 cm) round cookie cutter. Press pastry circles gently into lightly greased muffin tin. Chill for 30 minutes.
In a large bowl, using an electric mixer on medium speed or with a whisk, combine brown sugar and corn syrup until blended. Add melted butter. In a measuring cup, whisk together eggs and vanilla. Slowly add to mixture, mixing until well combined.
Sprinkle raisins and pecan pieces, if using, evenly in the bottom of each tart shell, and fill three-quarters full with brown sugar mixture. Bake in preheated oven until pastry is golden and filling is bubbling, 35-45 minutes. Let tarts stand in tins for 10 minutes. Transfer to a wire rack and let cool completely.
Variations
Maple Pecan Tarts: Replace corn syrup with pure maple syrup.
Mini Butter Tarts: Stamp out pastry in 3-inch (7.5 cm) rounds and press into lightly greased mini muffin or tart tins. Reduce baking time to 20-25 minutes.
Find more delicious recipes in All The Best Recipes, available through The Cottage Life Store.