December 21, 2017
Just in time for Christmas, this is THE BEST pecan and butter tart recipe you will ever taste. It's not too sweet, just the right consistency and melts in your mouth every time. They're very easy to make as well so even if you're a beginner baker, you can master these tarts and everyone will be raving about them after Christmas dinner.
Pecan and Butter TartsYield: 26-30 tarts
1 1/2 cups corn syrup1 cup sugar1/4 cup butter2 tsp pure vanilla extract4 eggsPecans and currants (about 1-2 cups of each)26-30 tart shells or homemake your own
Preheat oven to 350F. Combine the corn syrup and sugar in a saucepan on the stove. Make sure you put the corn syrup in the pot BEFORE the sugar so it is closest to the heat. Since it's a liquid, it will start to heat evenly and incorporate the sugar to give a smooth consistency. If you put the sugar in the pan first, it can heat unevenly and crystallize which can leave lumps of sugar in your mixture that won't break down and will leave crispy bits in the tarts once cooked.
Heat the corn syrup and sugar until bubbly, about 4-5 minutes on high, then remove from the heat. Add the vanilla extract and the butter and stir until evenly combined. While this is cooling, crack the eggs in a bowl and beat with a fork until evenly mixed. After the sugar mixture has cooled for about 5 minutes, add the eggs and stir until evenly combined. You can use a mixer for this as well but a bowl and a spoon works just as good. Pour into a measuring cup or large bowl with a spout.
Line your tart shells on a cookie sheet and add enough pecans (for pecan tarts) or currants (for butter tarts) to cover the bottom of the tart shell. Pour the sugar mixture from the measuring cup into each tart shell filling each one just below the top edge.
Bake for 15-20 minutes in the oven or until the filling is bubbly and the edges of the tarts are golden brown.
This will also make one pie if you prefer pecan or shoofly (no currants or pecans) pie. The tarts will last 4-5 days on the counter but only if no one eats them first! They also freeze really well so you can make them ahead of time if you don't have time to make them the day before or the day of.
Merry Christmas everyone! I hope you enjoy this as much as I do, feel free to leave me a comment if it's something you liked!
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October 16, 2018
KIM'S BEST EVER CHOCOLATE CHIP COOKIES
Today is my Dad's birthday so I thought I'd share these today because he has always been a cookie monster and these are absolutely THE BEST EVER chocolate chip cookies you will ever eat. I guarantee it, email me if I'm wrong because I have never been so sure of myself in my whole life.
September 10, 2018
Borscht can be made in so many different ways, there seems to be variations for all different cultures but it's a very basic soup that is so hearty and delicious. This recipe comes from my father-in-law and he always makes it in the late summer and early fall with fresh veggies from his garden.
July 13, 2018
RHUBARB OATMEAL COOKIES
It's rhubarb season! I especially love rhubarb in pies and tarts, one of my favourites is raspberry rhubarb. It's almost raspberry season so that'll be showing up next but today it's rhubarb oatmeal cookies with white chocolate chips.
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