Maple Pecan Butter Tarts are one of my favorite Canadian classic recipes! Rich buttery tart shells filed with a decadent maple syrup and pecan filling! If you have never had a butter tart they are a must try. This recipe is corn syrup free and uses maple syrup, butter, brown sugar and egg as the filling. For a nut free version swap out the pecans for raisins!
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 30 minutesminutes
Servings: 24Tarts
Calories: 186
Course: Dessert
Ingredients
24tart shells, store bought, raw
1/3cupunsalted butter, melted
5tbpsmaple syrup
1 ½cupsbrown sugar
2eggs, beaten
1cuppecan halves, cut in half
Instructions
Preheat the oven to 350°F.
In a medium sized bowl mix together the melted butter, maple syrup, brown sugar, beaten eggs until evenly combined. Stir in the pecans until evenly combined.
Arrange the tart shells on a baking sheet and fill with the filling (approximately ¾ of the way full).
Bake for 20-25 minutes, until the pastry edges are a golden brown. Remove from oven. Keep the tarts on the baking sheet for 5 minutes to set before transferring to a wire cooling rack.