The Butter Tart vs The Pecan Pie Tart

Welcome to the Tart Show Down!
Where both tarts are deemed winners. Like why choose? Make both!

This was my first time making both of these little seasonal treats, and it was much easier then I thought it would be.... Okay so I used stored bought, frozen tart shells. I work full time, please don't judge me, the guilt has been keeping me up at night as it is. ;)

These both freeze extremely well. In fact I always prefer mine frozen or cold. yum!

Butter Tarts

• 1/4 cup of butter, softened
• 1/2 cup of brown sugar, packed
• 2 eggs
• 1 tsp of vanilla extract
• 3/4 cup of pure maple syrup
• raisins
• 1 package of frozen tart shells (approx 20)

1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and place the tart shells on it. Sprinkle raisins in each shell (as desired). Set aside.

2. In a large bowl or kitchen aid, cream together the butter and sugar. Add the vanilla, eggs, and maple syrup, mix well. (the filling may look chunky with small butter pieces, that's okay, it's freaked me out too, but it will melt in the oven when baked)

3. Spoon filling into each shell on top of raisins, taking care not to over fill. Bake for approx 15 - 20 minutes, pastry should be golden and filling is bubbling. Let cool.

Pecan Tarts

• 3 cups of pecans, chopped
• 3/4 cup of sugar
• 3/4 cup of corn syrup
• 3 eggs
• 2 tbsp of butter, melted
• 1 tsp of vanilla extract
• 1/8 tsp of salt
• 1 package of frozen tart shells (approx 20)

1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and place the tart shells on it. Set aside.

2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

3. Spoon about 1/4 cup pecan mixture into each tart shell. Bake for approx 25 to 30 minutes or until set. Let cool.