Butter Tarts, Pecan Tarts and Sour Cream Dough Recipe

Ian and I both have English and Scottish heritage and tarts are always a big thing at Christmas around here.  We love to share them with our friends and neighbors and over the years have been asked for the recipe many times – so here you go.  Ian’s favorite, the Pecan Tart, and mine, the English Butter Tart:


Sour Cream Pastry Recipe:

  • 1/2 pound soft butter
  • 1-tsp baking powder
  • 1/2 cup sour cream
  • 2 cups all purpose flour
  • 1 egg yolk

Place all ingrediencies into a mixer and use the bread hook to blend together.
If mixing by hand:  place flour and baking powder on counter, make a hole in the center, add remaining ingredients (which have been mixed together).  Blend with your hands (take your rings off – this is really sticky).

Role in plastic wrap and refrigerate overnight or place in freezer for 1 hour.

Roll out and cut tart shells.

Place shells into greased muffin tins.

NOTE – we use our large muffin tins, so to cut my pastry I use a tupperware bowl about 5 inches across.

Butter Tart Filling:

  • 2 eggs beaten
  • 1 tsp vanilla
  • 1 cup raisins
  • 1 cup brown sugar
  • 2 tbsp butter
  • dash of salt.

Place butter in a saucepan to melt, add sugar and eggs, stir until all ingredients are hot – but not boiling, add remaining ingredients, spoon into tart shells – to 3/4 full.

Bake at 350 F about 18 minutes

Pecan Filling:

  • 4 eggs beaten
  • 1/2 cup dark corn syrup
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • 1 cup white sugar
  • 1/8 tsp salt
  • 1 cup chopped pecans

Same saucepan instructions as above, Bake at 325 for 25 minutes





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1 thought on “Butter Tarts, Pecan Tarts and Sour Cream Dough Recipe”

  1. Oh yummy!!! Thanks for sharing the recipes Sandi, I think I might try to make one of them this year. Just got back from our whirlwind trip – need to recover with a good night’s sleep. Catch up with you soon 🙂

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