Butter Tart Recipe (Brown Sugar, Raisins & Pecans)
This butter tart recipe uses a simple brown-sugar filling with raisins and pecans, baked in about 25 minutes. The ingredients list is short, and the how-to steps focus on mixing gently so the filling sets without curdling. Great for mini tarts or small shells.
Ingredients
For the filling
Step-by-Step Method
Preheat the oven
Heat the oven to 180°C (350°F). If you’re using mini tart shells or prepped tart dough, set them on a baking tray.
Prep raisins and nuts
Rinse the raisins and drain well. Chop the pecans into larger pieces so they keep a bit of crunch in the filling.
Mix sugar with fats
In a bowl, mash and mix the brown sugar, butter, and margarine with a spatula. It doesn’t need to be perfectly smooth; it will melt as it bakes.
Add egg, milk, and vanilla
Stir in the egg until combined, then add the milk and vanilla. Mix just until smooth—don’t overwhisk, so the filling bakes up evenly.
Fold in raisins and pecans
Gently fold in the raisins and pecans. If you like a slightly cleaner flavor, add a tiny pinch of salt or a little lemon juice.
Fill the tart shells
Pour the filling into the mini shells, keeping a small gap at the top so it won’t spill over while baking.
Bake
Bake for 25 minutes. The edges should look set, and the center can still jiggle slightly; it firms up as it cools.
Cool and serve
Let the tarts rest in the pan for 10–15 minutes, then remove. Serve warm or at room temperature.