I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio
Pecan Butter Tarts
Ingredients
- 2 sheets refrigerated pie crust
- filling:
- 1/2 cup raisins
- 1 cup water
- 1 large egg, room temperature, lightly beaten
- 1/2 cup packed dark brown sugar
- 1/2 cup packed light brown sugar
- 1/3 cup butter, melted
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup coarsely chopped pecans
- Vanilla ice cream, optional
Directions
- Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.)
- On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling.
- In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly.
- In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly.
- Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.
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