Gooey Butterscotch Pecan Tarts | Recipes

Gooey Butterscotch Pecan Tarts

(26) Ratings:
Prep Time:
Baking Time:
Makes:24 tarts
Freezing:not recommended

Impress your guests with these ooey, gooey butterscotch treats. Bake and freeze the shortbread ahead of time for a dessert you’ll be able to whip up in no time.

Ingredients

Shortbread Crust

1 cup 250 mL butter, softened
½ cup 125 mL icing sugar
1 tsp 5 mL vanilla extract
1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
3 tbsp 45 mL cornstarch
2 tsp 10 mL grated lemon zest
¼ tsp 1 mL salt

Filling

1 cup 250 mL toasted chopped pecans
¾ cup 175 mL Smucker’s® Butterscotch Flavoured Topping

Directions

  1. Preheat oven to 325ºF (170ºC). Grease 24 mini muffin cups.
  2. Shortbread Crust: Beat, in a large bowl, butter and icing sugar until smooth, about 1 to 2 minutes. Beat in vanilla. Add remaining crust ingredients and beat just until a dough is formed. If dough is too soft to roll into balls refrigerate for 30 to 60 minutes.
  3. Roll 1 tbsp (15 mL) of dough into ball and place in the centre of each muffin cup. Using your fingertips, press the dough onto the bottom and up the sides of each muffin cup. Place in freezer for 15 minutes. This will chill the dough and help prevent the shortbread from puffing up too much.
  4. Bake in preheated oven for 18 to 20 minutes or until lightly golden brown. Cool on wire rack. Once cooled, gently remove from pan.
  5. Filling: Combine, in a medium bowl, pecans and butterscotch flavoured topping. Fill each tart with about 1 tsp (5 mL) filling. Place on a baking sheet lined with foil. Set oven on broil. Place under the broiler for 1 to 2 minutes just until bubbling. Serve warm or at room temperature.

Tips

  • For an easy dessert make shortbread tarts up to 3 weeks ahead of time and freeze in an airtight container. Remove from freezer when needed and allow the empty tarts shells reach room temperature. Make filling and place under broiler.
  • If you like a sweet and salty dessert, sprinkle a pinch of coarse salt on top of each hot bubbling tart when they come out of the oven.
  • Try replacing the lemon zest with orange zest.

Nutritional Information

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