The Best Pecan Tart Recipe

The original recipe was for Butter Tarts but I changed it as I am not a big fan of raisins.

• 2 tbls. Butter
• 1 cup brown sugar
• 1 egg well beaten
• 1 tsp. vanilla
• 1/4 cup corn syrup (optional)
• 1 cup pecan halves or peices

I place pecan peices in tart shells so that each shell has the same amount of pecans. Mix the other ingredients together. The optional corn syrup makes them more on the runny side, so it is really your personal preference. I always use the corn syrup. Tablespoon filling into each tart. Enough to make a dozen. Bake at 425 degree oven for 10 - 12 minutes.
*Another alternative would be to use 1/2 cup chopped walnuts with 1 cup raisins instead of pecans*

Best Pecan Tarts Ever!

I made these pecan tarts yesterday. I started out by making my own crust which I have had enough experience with that it is perfect every time. It really is easy, you just have to follow the recipe exactly. I am really surprised now adays that younger people don't have a clue about short forms for Tablespoon (Tbls) and Teaspoon (tsp). They know all the lingo with the shortforms for texting which is great for their social media, but what about something that is useful when cooking in the kitchen? Oh right, these younger folks really don't do cooking in the kitchen. It has to be prepackaged and heat it up in a microwave!

I got my recipe from my mother who always had perfect crust. I thought it had secret ingredients that made it so perfect but low and behold, I bought a no name brand pound of lard and there printed right on the box, the exact same recipe!

I tried several times to make these tarts and repeated was frustrated with the results. It wasn't that they didn't taste good, it was that I could never get them out of the pan. Visually they were a mess! I finally figured out what the problem was and the fix was rather easy.

Knowledge is everything, isn't it?!

I was putting too much filling in the tarts. The shells shrink when they cook and the filling expands, hence my problem with filling overflowing and sticking to the pan. I tend to want to overdo things and always think more is better when cooking but it really isn't.

If you want one, just ask :-)

Now to go and enjoy one of these with my tea. :-)