Butter Tarts Recipe

Prepare dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp granulated sugar and 1/4 tsp salt until evenly combined.

Cut in fats

Add 1/2 cup cold cubed unsalted butter and 1/4 cup cold vegetable shortening (if using) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-size pieces remaining.

Add water and form dough

Drizzle 2 tablespoons ice water over the mixture, tossing gently with a fork until dough begins to hold together. If it seems dry add up to 1 more tablespoon ice water. Do not overwork—stop when it just comes together.

Chill and roll

Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic and chill in refrigerator at least 30 minutes (or up to 2 days). When chilled, on a lightly floured surface roll dough to about 1/8-inch thickness. Using a 3.5-inch round cutter (or a glass), cut nine circles. Reroll scraps as needed. Gently press each circle into a standard 9-cup tart or muffin pan to form a shallow shell with slightly higher edges.

Blind bake shells (optional for firmer bottoms)

Preheat oven to 375°F (190°C). Line each shell with a small square of parchment and fill with pie weights or dried beans. Bake 10 minutes, remove weights and parchment, then bake 4–6 more minutes until just set and very lightly golden. If you prefer no blind bake, lower oven to 350°F (175°C) and proceed to filling step then bake as directed.

Preheat oven

If you did blind bake, keep oven at 375°F (190°C). If you skipped blind baking, preheat oven to 350°F (175°C).

Combine filling ingredients

In a medium bowl whisk together 1/2 cup melted unsalted butter, 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until smooth. Whisk in 2 large eggs one at a time until combined. Add 1 teaspoon vanilla extract, 2 tablespoons light corn syrup, 2 tablespoons heavy cream and 1/4 teaspoon salt; whisk until fully combined and slightly glossy.

Assemble tarts

If using raisins or chopped pecans, place about 1 teaspoon of raisins or 1/2 tablespoon chopped pecans in the bottom of each prepared shell (optional). Divide the filling evenly among the 9 tart shells—about 3 tablespoons per tart—leaving a little room at the top for bubbling. Fill carefully; mixture will be runny.

Bake

Bake in preheated oven until filling is puffed and bubbly and the edges of the filling are golden brown, about 15–22 minutes at 375°F (if shells were blind baked) or 18–25 minutes at 350°F (if not blind baked). Check at 15 minutes—centers should still jiggle slightly but not be liquid. If tops brown too quickly, tent loosely with foil.

Cool and set

Remove tarts from oven and let cool in the pan on a wire rack for at least 20–30 minutes so filling sets. After cooling, run a thin knife around each tart to release and transfer to a rack. Serve warm, at room temperature, or chilled. Store in an airtight container up to 3 days at room temperature or up to 5 days refrigerated.