These easy pecan butter tarts are quick to make in under 25 minutes with a few ingredients! They're gooey, buttery, nutty, and the perfect dessert for the holidays!
If you like pecan pie like this condensed milk pecan pie, pecan apple pie, pecan bars, and other pecan desserts like this pecan pumpkin cobbler, these butter pecan cookies, and pecan pie cobbler with cake mix, then you're gonna love these tarts!
I guarantee you'd also love these butter tart squares too.
These are one of my favourite holiday desserts to make at Christmas and Thanksgiving and I make a ton of batches every year!
They're incredibly yummy, make your house smell incredible from the toasted pecans, and who doesn't love bite-sized desserts? They're like little mini pecan pies, and that means more room for other holiday treats!
If you love tarts, then try these delicious and pumpkin pie tarts, these easy blueberry tarts, these mini apple pie tarts, and these mini cherry tarts during the holidays too!
Ingredients
- Store-Bought Tart Shells (or make your own tart shell recipe)
- Butter
- Brown Sugar
- Corn Syrup (or maple syrup for a Canadian maple butter tart version!)
- Vanilla Extract
- Eggs
- Pecans (walnuts also taste delicious if you don't have pecans)
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit and arrange the tart shells on two baking sheets.
Step 2 - Mix: To a large bowl, combine and mix the melted butter, brown sugar, corn syrup, vanilla, and eggs with an electric hand mixer. Add the pecans and stir until fully incorporated.
Step 3 - Bake: Scoop the mixture into each tart shell ¾ full and bake for 18-20 minutes until the crust is slightly golden. Cool completely before serving.
Storage
These can be stored in an airtight container for a few days at room temperature, but for freshness, I like to store them in the fridge (up to 1 week). These can also be frozen for up to 3 months.
The best way to store the tarts if stacking on top of each other is to put a piece of parchment in between each layer of tarts.
Helpful Tips
- The tart shells stay in the tins while they bake to keep the structure of the tart shells.
- Ensure the butter is slighty cooled before adding to the butter tart mixture to ensure that the eggs don't curdle (this can happen if the butter is hot) so usually it's the last thing I add before the pecans!
- Fill the tart shells ¾ full to ensure they don't spill while baking. ¾ is the perfect amount for the perfect bite of shell and filling!
- The butter tarts taste best at room temperature.
- Consider toasting the pecans before mixing them into the filling.
They are likely runny if they haven't baked long enough. They should have a slight jiggle after baking but will firm up as they rest. If they seem very runny, bake for an additional few minutes.
Yes, but they're fine at room temperature for a few days too.
This recipe uses unsweetened tart shells since the filling is sweet!
Related Recipes
Print📖 Recipe
Easy Pecan Butter Tarts
- Total Time: 25 minutes
- Yield: 24
- Diet: Vegetarian
Description
These easy pecan butter tarts are easy to make, super delicious, and the best holiday dessert!
Ingredients
- Store-Bought Tart Shells: 24
- Butter: ¼ cup, melted & slightly cooled
- Brown Sugar: 1 cup
- Corn Syrup: ⅓ cup
- Vanilla Extract: ½ teaspoon
- Eggs: 2
- Pecans: 1 cup, roughly chopped
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and arrange the tart shells on two baking sheets.
- Mix: To a large bowl, combine and mix the melted butter, brown sugar, corn syrup, vanilla, and eggs with an electric hand mixer. Add the pecans and stir until fully incorporated.
-
Bake: Scoop the mixture into each tart shell ¾ full and bake for 18-20 minutes until the crust is slightly golden. Cool completely before serving.
Notes
The tart shells stay in the tins while they bake to keep the structure of the tart shells.
Ensure the butter is slighty cooled before adding to the butter tart mixture to ensure that the eggs don't curdle (this can happen if the butter is hot) so usually it's the last thing I add before the pecans!
Fill the tart shells ¾ full to ensure they don't spill while baking. ¾ is the perfect amount for the perfect bite of shell and filling!
The butter tarts taste best at room temperature.
Consider toasting the pecans before mixing them into the filling.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
Andrea says
These pecan butter tarts are a staple for Thanksgiving in my house! So yummy 🙂 Did you enjoy them?
Zen says
These are delicious 😋
Janet Schiller says
What size tart shells did you use in this recipe?
Andrea says
Hi Janet, the tart shells I use are 3 inches. Hope this helps!