#FoodieExtravaganza Nuts: Canadian Pecan Butter Tarts

This month, #FoodieExtravaganza is celebrating Nuts and I am joining in with a recipe for Canadian Pecan Butter Tarts!

Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Caroline of Caroline’s Cooking picked Nuts for today’s event. Other foods celebrated in October include apples, chocolate, pork, caramel, pickled peppers, pasta, homemade cookies, oatmeal, dulce de leche, and pretzels.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is alway the first Wednesday of the month. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Butter Tarts are a Canadian treat with a flakey crust and a sweet, caramel-like filling. They can be made plain with only the brown sugar filling or include variety of additions and other flavors. I went with pecans due to the theme of this event and to highlight the season. If you aren’t a fan of pecans, they can be left out or substituted for raisins, walnuts, currants, or even chocolate. Since the pecans are added to the pastry cups separately from the filling, you can even mix and match without having to make an entire batch of just one flavor. Next time, I may add some chocolate chips along with the pecan pieces.

The filling can range from solid to more gooey depending on the family and region. I went with the gooey filling, but feel free to add another 2 eggs, an additional 1/2 cup brown sugar, decrease the corn syrup to 1/2 cup, and add a couple of minutes to the cooking time for a more firm center.

Barry of Rock Recipes says he doesn’t make butter tarts often because he wouldn’t be able to rest until he had eaten them all and, believe me, I definitely know that feeling now. Chad and I intended to only have one each. Before we knew it, six were suddenly gone.

I made enough to feed a crowd, but the recipe can easily be halved. These tarts would make the perfect addition to the Thanksgiving table, Canadian (October 9th this year) or American.

Check out what everyone else made for the Foodie Extravaganza: Nuts Event!

• • Barberry Pistachio Saffron Rice by Food Lust People Love
  • Canadian Pecan Butter Tarts by Tara’s Multicultural Table
  • Healthy Granola Cakes by Sneha’s Recipes
  • Pecan Chicken by Family Around The Table
  • Pumpkin Nut Braid by Passion Kneaded
  • Pumpkin-Nut Crumble Cake by Hardly A Goddess
  • Pumpkin Praline Cheesecake by A Day in the Life on the Farm
  • Walnut Sauce by Caroline’s Cooking

Canadian Pecan Butter Tarts Recipe

Canadian Pecan Butter Tarts
Adapted from The Crepes of Wrath and Rock Recipes
~30 tarts

Crust:
3 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
2/3 cup unsalted butter, chilled and cut into small pieces
2/3 cup shortening, chilled
2/3 cup ice cold water
3 tablespoons vinegar
Filling:
1 cup brown sugar
1/2 teaspoon salt
1 cup dark corn syrup
1/2 cup unsalted butter, melted and slightly cooled
2 eggs
2 teaspoons vanilla extract
3/4 cup pecans, chopped

 

To make the crust: In a large bowl or food processor, combine the flour, sugar, and salt.

Cut in the butter and shortening using your fingers, a dough blade, forks, or by pulsing in the food processor until the mixture becomes coarse and no pieces are larger than a pea.

In a small bowl, combine the water and vinegar. Slowly add to the flour mixture a little at a time until the dough comes together in a smooth ball.

Divide the dough in half and form each into a flat disc. Wrap in plastic and refrigerate 3 hours to overnight.

Preheat oven to 425 degrees F. Grease muffin tins with butter (this step may actually not be needed, but I always do it out of habit and for security).

On a lightly floured surface, roll the refrigerated dough into a sheet between 1/8 and 1/4 inch thick. Use a 4 inch round cutter to cut out circles of dough. Push each circle down into the prepared muffin tins. Place the muffin tins in the refrigerator while you prepare the filling.

To make the filling: In a large bowl, whisk together the brown sugar, salt, corn syrup, butter, eggs, and vanilla extract. Sprinkle a single layer of chopped pecans in each of the pastry cups. Pour the brown sugar mixture over the pecans to fill each cup 2/3rds full.

Bake on the bottom rack of the preheated oven until the crust is golden and the filling is bubbly, 12-15 minutes. Allow to cool completely before removing from the tins and serving.

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