Butter Tart Recipe Attempt #1

The following is my attempt at a "traditional" (that is to say: corn syrup free) butter tart.  I meant to add 1/2 tsp. of vanilla as well, but forgot (as isn't unusual when I make up recipes).

• 1/2 cup of butter (softened)
• 1 cup brown sugar (lightly packed)
• 1 egg (beaten)
• 1/2 cup chopped pecans/pecan pieces
• 12-18 pastry shells (see note)

Cream together the sugar and butter.  Add the beaten egg (at this point, I was planning to add the aforementioned vanilla).  Add in the pecans.

Spoon the resultant mixture into the pastry shells, making sure not to overfill.  Cook at 375°F for 10-12 minutes.  Let cool before eating.

Note: The store-bought shells tend to be rather tiny, and you're going to have to slightly overfill them unless you want to make 24 or have stuff left over.  In this case, cook them on a baking tray to deal with overflowing.  (It's essentially just butter and sugar, it is going to become liquid when it gets hot.)

I was lazy, and used store-bought shells, but I'd imagine a standard pie-crust pastry in muffin tins would work if you wanted to make your own shells.  In this case, you'd probably only end up with 12 or so tarts (due to the increased size).

Verdict: perhaps a bit over-greasy.  I may cut the butter next time to 1/3 of a cup, and see how that goes.  (But, then again, they are butter tarts.)  I think they also could have benefited from the added vanilla.  Ah well, there's always next time.