Ingredients

• 2/3 cup packed dark brown sugar
• 1/3 cup pure maple syrup
• 2 Tbsp corn syrup
• 3/8 cup (6 Tbsp) melted butter
• 1 large egg
• 2 tsp pure vanilla extract
• 1 tsp cider vinegar
• 1/2 tsp salt
• 3/4 cup chopped pecans (or raisins, or walnuts)
• 16 Small tart cup liners
• 1 batch of pastry<

Instructions

• Preheat oven to 375 F.
• In a large mixing bowl, whisk together the brown sugar, maple syrup, corn syrup, egg, butter and salt until there are no more lumps and mix is glossy and smooth.
• Stir in the chopped pecans.
• Roll out the pastry large enough to make 16 tart shells.
• Using a glass turned upside down, cut the shells out of the pastry and line the tart cup liners with the shells.
• Place the shells into your muffin tins and push down to shape the pastry into shape.
• Using a spoon, pour the butter tart batter into the shells and fill to about 80% full (the filling will rise up as it cooks).
• Place the tins into the middle rack in your oven and bake for around 22 minutes, depending on your oven. (Note: my oven tends to take a bit longer than other ovens.)
• If you take them out earlier, the filling will be more gooey so adjust to your oven and preference.

Pecan (left) and raisin (right) butter tarts on a platter