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Canadian Pecan Butter Tarts

Course Dessert
Cuisine Canadian
Keyword brown butter, canada, canadian, dessert, nut, pecan, tart, Thanksgiving
Servings 30 Tarts



  • 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


  • 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.