Colleen's Butter Tarts

Colleen L

"I received this recipe from a friend many years ago. It has a custard-type filling that is not runny. These butter tarts are not overly sweet."
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1 h servings 369 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll prepared pie crust pastry out on a lightly floured surface; cut into circles using a biscuit cutter. Press pastry circles into 12 individual size tart tins.
  3. Beat corn syrup, brown sugar, eggs, melted butter, and salt together in a mixing bowl until frothy, about 2 minutes.
  4. Sprinkle about 2 teaspoons pecans into bottom of each tart shell; pour in egg mixture to fill shells 3/4 full.
  5. Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes. Allow tarts to cool for 10 minutes; remove from tart tins.


  • Cook's Note:
  • You can substitute maple syrup for corn syrup. You can also use walnuts or raisins in place of pecans.


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