You know, I thought for sure I’d started food blogging maternity leave, but I woke up this morning with an itch to share a recipe, and I thought “food blogging has no rules!”… so here I am!
Let’s be honest – there is no way I could wait to share this recipe until after the baby arrives. It’s way too good. Butter tarts? A Canadian classic. Seriously.
I devour butter tarts whenever I come across them. You know the clear plastic containers of them in the bread section at the grocery store? I’m always tempted. And I realize store-bought ones aren’t even that good. I still want them!
I will make a big statement when it comes to butter tarts, though – raisins are the devil. They ruin everything. This BuzzFeed article on why raisins are the worst sums it up very nicely. NO RAISINS! In anything. Especially not in cinnamon buns, and definitely not in butter tarts.
Why have raisins when you can have pecans?!
There are a million recipes for butter tarts out there, but this one is my FAVOURITE. That’s saying a lot, because I swear I’ve tried dozens of different versions before. This particular recipe is so addictive – My Other Half and I were (shamefully) eating them like we Addiction Bars.
LOVE this recipe. You gotta make it! So quick to throw together too.
- 12 tart shells, unbaked
- ¼ cup butter, softened
- ¼ cup brown sugar
- ¼ tsp salt
- ½ cup corn syrup
- 1 egg
- ½ tsp vanilla
- ¼ cup chopped pecans
- Bake shells according to package directions. Let cool before filling! Mea while, in your mixer, cream butter, brown sugar, salt and corn syrup together. Add in the egg and vanilla until smooth. Stir in the pecans. Spoon the butter mixture into the cooled tart shells. Bake at 400 degrees for 15 minutes, or until the filling is light brown and bubbly. This recipe can easily be doubled!