Butter Tarts Recipe

Instructions

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1. 1 Preheat the oven to 375°F. Combine brown sugar, white sugar, and salt in a large mixing bowl and whisk to combine.
2. 2 In a separate mixing bowl, combine corn syrup, melted salted butter, eggs, white vinegar, and vanilla extract. Whisk to combine.
3. 3 Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
4. 4 Roll out the premade pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
5. 5 Using a large cookie cutter or the jar of a large mason jar (about 3.5" to 4" diameter--that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
6. 6 Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather the raisins and pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
7. 7 Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
8. 8 Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.