These pecan butter tarts are a delicious gluten-free version of a Canadian favorite! Tender grain-free tart shells are loaded with chopped pecans in a mildly sweet maple syrup and buttery filling. Serve them with vanilla ice cream for a decadent dessert, nibble on one for an afternoon snack, or have one alongside your morning coffee or tea! These scrumptious tarts are easy to make, quick to devour, and sure to become a favorite!

This recipe was inspired by the butter tarts I used to eat when I lived in Canada. remember liking them a lot when I was a kid, and that they varied in whether they were filled with nuts, raisins, or plain. My version uses pecans (one of the most common butter tart variations), and it also contains less sugar so it's not so sickly sweet! The homemade tart shells use almond flour so they are grain-free!

Ingredients

Almond flour
Tapioca starch
Sugar
Salt
Butter
Iced water

Melted butter
Brown sugar
Maple syrup
Egg
Chopped pecans
Whole pecan halves

Instructions

Making the tart crust:

In a mixing bowl, combine the almond flour, tapioca starch, sugar, and salt. Whisk together, breaking up any big lumps.

Add the butter to the mixing bowl and using a pastry cutter, a fork, or two knives, cut the butter into the dry ingredients until they are very small bits.

Drizzle ¼ cup of iced water over the mixture and mix with with a fork until the dough comes together and there is no more loose flour. If it is still too dry, add 1 tablespoon at a time and mixing after each addition. Dough should look cohesive and there should be no large bits of butter visible, if any.

Weigh the dough and divide into 8 equal pieces, shaping roughly into balls. Place on a plate and cover with plastic wrap and refrigerate for about 15 minutes. (Alternatively, shape the dough into a disc and wrap in plastic wrap and place in the refrigerator for at least 30 minutes. Weigh the dough and divide into 8 equal pieces.)

Making the tarts:

Preheat oven 375F/190C. In a glass measuring cup, whisk together the melted butter, maple syrup, brown sugar, and salt first until it becomes fully blended together. Whisk in the egg and beat well; liquid should be like a thick brown syrup.

Remove the dough from the fridge and place one of the dough balls into muffin tin. (If you refrigerated the dough as one whole disc, divide it into 8 equal portions by weight.)

Use your fingers to gently and quickly press it evenly into the cup, making the dough come almost up to the rim. Repeat with the remaining dough.

Divide the chopped pecans evenly among the 8 shells. Whisk the syrup mixture well and pour into each shell, covering the chopped pecans.

Add a pecan half to the top of each tart, gently pressing it into the syrup.

Bake the tarts for 20-22 minutes until the crust is golden brown and filling is set.

Commonly Asked Questions

Can I add raisins to the filling?

Yes! For this recipe, I would substitute half the chopped pecans with raisins. You can also substitute all the pecans with raisins.

What other nuts can I use to substitute for the pecans?

Walnuts are a best substitution for the pecans because of their similar texture.

Can these be made dairy-free?

Without the butter, these could not be called butter tarts! For more reliable results, I would recommend not substituting the butter in this recipe.

How long do the tarts last?

Store them at room temperature for no more than 2 days. Store them in the refrigerator for 4-5 days.

Can the baked tarts be frozen?

Yes! The butter tarts freeze well. Store them in a freezer bag or container in the freezer for up to 2 months. You can reheat them from frozen in a 375F/190C oven for 10 minutes, or defrost them and warm in a 375F/190C oven for 5 minutes.

Serving Suggestions

The butter tarts are delicious all on their own, especially when they are still a bit warm from the oven! Eat them with a fork or spoon, but the shells are also strong enough for you to hold the tarts in your hand to take a big bite!

The obvious accompaniment to the butter tarts, of course, is a scoop of ice cream or homemade whipped cream. You can't go wrong with that combination!

And of course, serve them with your favorite hot drink! I find drinking something that isn't sweetened pairs better with the sweetness from the tart. Try it with unsweetened tea or coffee, or drinks like English Tea Latte, Ginger Milk Tea Latte, or Coffee Milk Tea.

Other Gluten-Free Dessert Recipes You Might Like

If you're looking for more gluten-free desserts, here are some ideas you should check out:

If you are looking for grain-free (no grain flours) baked desserts, be sure to check out these delicious options:

These pecan butter tarts are my version of the Canadian favorite and I think you're going to love them! Pecans in a maple syrup/butter filling, all cozy in a grain-free flaky tart shell...what's not to love?? They're easy to make and are so delicious that no one would ever guess that they are gluten-free! They are sure to be a hit for anyone who tries them!

~ Lisa.

Gluten-Free Pecan Butter Tarts

Ingredients