Butter Tart Recipe Grandma Sherry: Gooey Pecan Filling in Flaky Pastry

This recipe delivers the flaky pastry and gooey filling that made Grandma Sherry’s butter tarts legendary.

With a simple dough and rich pecan filling, these capture that nostalgic comfort in every bite.

Ingredients for Butter Tart Recipe Grandma Sherry

Flaky pastry meets rich pecan filling with just the right sweetness and texture.

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The butter is critical here. Use high-quality unsalted butter for the pastry—Plugra or European-style gives the best flakiness. Keep it ice-cold until mixing to prevent tough dough. For the filling, real maple syrup can replace corn syrup in a pinch, though the texture will differ slightly. Most supermarkets carry good pecans, but Costco offers bulk options at better prices.

No pecans? Walnuts or hazelnuts work beautifully. If avoiding corn syrup, honey or agave can substitute (reduce by 2 tbsp). The raisins are traditional but can be omitted—chopped dates add similar chew. For extra depth, toast the nuts lightly before mixing into the filling. This brings out their natural oils and enhances flavor.

Dough can be made 2 days ahead and refrigerated. Completed tarts keep at room temperature for 3 days in an airtight container. Freeze unbaked tarts on a tray before transferring to bags—bake straight from frozen, adding 5 minutes to baking time.

Step-by-Step Instructions for Butter Tarts with Flaky Pastry

Here’s the method for achieving that signature flaky crust and perfectly gooey filling.

Step 1: Prepare the Flaky Pastry Dough

In a food processor, pulse the 2 cups All-Purpose Flour with the 0.5 tsp Salt and 0.25 cup Granulated Sugar until combined. Add the 1 cup Unsalted Butter (cold, cut into small cubes) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, gradually add the 6 tbsp Ice Water through the feed tube, processing just until the dough begins to come together. I always stop as soon as it forms a shaggy mass—overworking develops gluten and toughens the pastry. Turn the dough onto a lightly floured surface and shape into a disk.

Step 2: Chill and Roll Out the Dough

Wrap the dough in plastic and refrigerate for 30 minutes to 1 hour. This resting period allows the gluten to relax and the butter to firm up, which creates those perfect flaky layers when baked. I’ve found this chilling time makes the dough much easier to handle and roll out.

On a lightly floured surface, roll the chilled dough to ⅛-inch thickness. Use a round cutter to cut circles slightly larger than your tart pans. Press the dough gently into the pans, ensuring it touches the bottom and sides without stretching. Stretching the dough causes shrinkage during baking.

Step 3: Prepare the Pecan Filling

In a bowl, whisk together the 1 cup Packed Brown Sugar, 0.75 cup Corn Syrup, 2 whole Large Eggs, 2 tsp Vanilla Extract, and 0.5 cup Melted Salted Butter until smooth. The mixture should be glossy and well combined with no streaks of egg visible.

Stir in the 1.5 cups Pecans (chopped, lightly toasted) and 0.5 cup Raisins until evenly distributed. This filling should be thick enough to mound slightly in the pastry shells. I always let the filling sit for 5 minutes before assembling to allow the flavors to meld.

Step 4: Assemble and Bake the Tarts

Preheat your oven to 375°F. Divide the filling among the pastry-lined tart pans, filling each about ¾ full. The filling will puff slightly during baking and then settle into that characteristic gooey texture.

Bake for 20-25 minutes until the pastry is golden brown and the filling is set but still slightly jiggly in the center. This visual cue is crucial—the center should look just set but still have a subtle movement when gently shaken. The residual heat will finish the cooking as they cool.

Step 5: Cool and Serve

Remove the tarts from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack. This brief cooling period allows the filling to set enough to hold its shape when removed from the pans.

Cool completely before serving. The pastry should be crisp and flaky, while the filling remains rich and gooey with visible pecan pieces throughout. For best results, serve at room temperature the same day they’re baked.

Creative Variations of This butter tart recipe grandma sherry

🔥 Spicy Texas Style

For a bold twist, add a pinch of ½ teaspoon cayenne pepper and 1 teaspoon smoked paprika to the filling. Balance the heat with ¼ cup chopped candied jalapeños and swap raisins for ½ cup toasted pecans. The smoky-spicy kick pairs perfectly with the buttery crust! 🌶️

Sweet and Savory Fusion

Mix ¼ cup crumbled bacon and 2 tablespoons maple syrup into the filling for a salty-sweet contrast. Use sharp cheddar cheese in the pastry dough (replace 2 tablespoons of butter with shredded cheese) for extra depth. This version is a crowd-pleaser! 🧀

💪 Healthy Lighter Version

Cut sugar by half and use coconut sugar or monk fruit sweetener. Replace butter with coconut oil in the crust, and swap heavy cream for Greek yogurt in the filling. Add 1 teaspoon cinnamon and ½ cup chopped dates for natural sweetness. Still gooey, but guilt-free! 🍏

🍂 Seasonal Twist

In fall, stir in ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice into the filling. For winter, add ¼ cup dried cranberries and 1 teaspoon orange zest. Top with a sprinkle of powdered sugar for a festive touch! 🎃