Rum Pecan Butter Tarts

I am NOT a baker.  I mean, I bake, but I’m not great at it.  I’m more of a cook: a little of this, a little of that.  I prefer that as opposed to the precision of baking.   I’m actually not much of a sweets person either, I prefer the savoury, the breads, cheeses, pastas (oh why was I not born Italian?) but of course I have children and friends who love their sweets, so, because I am a people pleaser, I do have some desserts in my repertoire.  My mom has always loved making beautiful desserts that people oooohd and aaahed over when presented at the table.  I will leave that to her still. I am more of a cookie, brownie kind of person.

Butter tarts remind me of autumn in Ontario. Dropping by the local apple farms north of the city, with their pies and tarts.  I always loved butter tarts, the oooey goooey ones with no raisins preferably.  If a few snuck in there I’d reluctantly eat them since they were covered in butter and sugar, how could I not?

Make this recipe more than once.  You may find you rolled the dough too thin, or your cutter is not the right size.  I prefer to not roll the dough so thin so it’s easier to push up the sides and then I don’t have to patch, but sometimes you do have to and there’s nothing wrong with that.  I did with quite a few of them in this picture.


This recipe has a few different steps but I like it because 1. no raisins 2. the fact that they aren’t super oooey and goooey means they travel and freeze well, and 3. it has rum.  As one of my friends says, ’nuff said.  Of course, you can omit the rum, without ruining the recipe.  You can also add more nuts, but it really is great with such a small amount.  This recipe makes 12 adorable little tarts, I would recommend doubling the recipe.  Trust me, they’ll get gobbled up fast.  Or freeze them for the next time friends drop by and you have warm butter tarts to share.





  • 1 1/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter
  • 2 Tab cold shortening (can use butter)
  • 1/2 tsp lemon juice
  • 2/3 Tab cold water


  • 1 egg
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup
  • 2 Tab dark rum
  • 1/2 tsp vanilla extract
  • 1/4 cup melted butter
  • 1/4 cup toasted pecan, coarsely chopped


Combine flour and salt in a medium bowl. Cut in butter and shortening until butter pieces are about the size of small peas.  Stir lemon juice into 2 Tab water.  Stir into flour mixture, adding up to 1 Tab more water if needed just to moisten the dough.  Press together to form a ball, then flatten with hand slightly, wrap in plastic and chill for 30 minutes.

Coat cups of a muffin pan with cooking spray or lightly butter.  Roll out pastry about 1/4 inch thick.  Using a 3-4 inch cookie cutter or drinking glass, cut dough into rounds.  Press rounds into muffin tin, forcing dough up the sides of each up about 3/4 the way up.  Use scraps to fill in any breaks, low sides, or thin parts.  Freeze ten minutes while making filling.

Preheat oven to 400.  Beat egg with a fork.  Add brown sugar, corn syrup, rum, vanilla, and melted butter. Stir until smooth.  Pour filling into tin and sprinkle with nuts evenly.  Bake 15 minutes or until filling is bubbly and crust is browned.  Cool in pan on racks, then run a knife around tarts to remove and cool further.


Makes 12 butter tarts.


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