Coconut Pecan Raisin Butter Tarts: A Decadent Twist on a Classic Treat

Butter tarts. The quintessential Canadian dessert. That gooey, melt-in-your-mouth filling nestled in a flaky pastry shell. While the classic raisin butter tart holds a special place in many hearts, it’s time to elevate this beloved treat with a trio of delicious additions: coconut, pecan, and… well, still raisins! These Coconut Pecan Raisin Butter Tarts take everything you love about the original and amplify it, adding layers of texture and flavor that will leave you craving more. Get ready to embark on a baking adventure that’s both comforting and exciting.

## Why This Recipe Works

This recipe isn’t just about throwing ingredients together. It’s about crafting a symphony of flavors and textures. The coconut adds a subtle sweetness and chewiness, the pecans provide a satisfying crunch and nutty aroma, and the raisins contribute their familiar sweetness and plumpness. These elements are perfectly balanced by the rich, buttery filling and the flaky, homemade pastry.

* **Flaky Pastry:** A good butter tart starts with a great crust. This recipe uses a classic all-butter pastry, ensuring a tender and flaky base that complements the gooey filling.
* **Gooey Filling:** The filling is the heart of the butter tart. We use a combination of butter, brown sugar, corn syrup, and eggs to create a rich, caramel-like consistency that’s perfectly sweet and slightly chewy.
* **Flavor Explosion:** The addition of coconut, pecans, and raisins elevates the classic flavor profile. The coconut adds a tropical twist, the pecans provide a nutty depth, and the raisins offer a burst of sweetness.
* **Easy to Customize:** While this recipe is delicious as is, it’s also easy to customize to your liking. Feel free to adjust the amount of each ingredient or add other nuts, dried fruits, or spices.

## Ingredients

Before you begin, gather your ingredients. It’s always a good idea to measure everything out in advance to ensure a smooth baking process.

### For the Pastry:

* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
* 1 tablespoon white vinegar

### For the Filling:

* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup packed light brown sugar
* 1/2 cup corn syrup (light or dark, depending on your preference)
* 1 teaspoon vanilla extract
* 2 large eggs, lightly beaten
* 1/4 cup shredded coconut (sweetened or unsweetened, your choice)
* 1/2 cup chopped pecans
* 1/2 cup raisins
* Pinch of salt

## Equipment

* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor
* Rolling pin
* 9-inch pie plate or muffin tin (for individual tarts)
* Baking sheet
* Wire rack

## Instructions

Now for the fun part: baking! Follow these step-by-step instructions to create your own batch of delicious Coconut Pecan Raisin Butter Tarts.

### Part 1: Making the Pastry

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
3. **Add Wet Ingredients:** In a small bowl, combine the ice water and vinegar. Gradually add the wet ingredients to the flour mixture, mixing until just combined. Be careful not to overmix.
4. **Form the Dough:** Gently form the dough into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours).
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
6. **Shape the Pastry:**
* **For a Pie:** Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp the crust.
* **For Tarts:** Use a 3-inch cookie cutter or a knife to cut out circles of dough. Press the dough circles into a muffin tin.
7. **Pre-bake (Optional):** For a crisper crust, you can pre-bake the pastry shell for 10-12 minutes at 350°F (175°C) before adding the filling. This helps prevent the bottom crust from becoming soggy.

### Part 2: Making the Filling

1. **Combine Wet Ingredients:** In a medium mixing bowl, whisk together the melted butter, brown sugar, corn syrup, and vanilla extract until smooth.
2. **Add Eggs:** Lightly beat the eggs and gradually add them to the butter mixture, whisking constantly to prevent scrambling.
3. **Stir in Add-ins:** Stir in the shredded coconut, chopped pecans, raisins, and a pinch of salt.

### Part 3: Assembling and Baking

1. **Fill the Pastry:** Pour the filling into the prepared pastry shell (either the pie crust or the tart shells), filling them about 3/4 full. Don’t overfill, as the filling will expand during baking.
2. **Bake:**
* **For a Pie:** Bake at 350°F (175°C) for 45-55 minutes, or until the crust is golden brown and the filling is set (it should still be slightly jiggly in the center).
* **For Tarts:** Bake at 350°F (175°C) for 20-25 minutes, or until the crust is golden brown and the filling is set.
3. **Cool:** Let the pie or tarts cool completely on a wire rack before serving. This allows the filling to set properly.

## Tips for Success

* **Keep the Butter Cold:** Cold butter is essential for creating a flaky pastry. Make sure your butter is very cold before cutting it into the flour.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in a tough pastry. Mix until just combined.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
* **Use Quality Ingredients:** The quality of your ingredients will affect the final flavor of your butter tarts. Use good quality butter, brown sugar, and vanilla extract.
* **Adjust Sweetness:** If you prefer a less sweet tart, you can reduce the amount of brown sugar in the filling.
* **Add a Pinch of Salt:** A pinch of salt enhances the sweetness of the filling and balances the flavors.
* **Monitor Baking Time:** Keep an eye on the tarts while they are baking. The baking time may vary depending on your oven.
* **Let Cool Completely:** It’s tempting to dig in right away, but letting the tarts cool completely allows the filling to set properly and prevents them from being too runny.

## Variations and Substitutions

* **Nuts:** Feel free to substitute other nuts for the pecans, such as walnuts, almonds, or hazelnuts.
* **Dried Fruits:** You can also experiment with different dried fruits, such as dried cranberries, cherries, or apricots.
* **Chocolate Chips:** For a chocolatey twist, add 1/2 cup of chocolate chips to the filling.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cloves to the filling for a warm, spiced flavor.
* **Maple Syrup:** Substitute some of the corn syrup with maple syrup for a richer, more complex flavor.
* **Bourbon or Rum:** Add a tablespoon of bourbon or rum to the filling for an extra kick.
* **Vegan Option:** Use vegan butter and eggs to make a vegan version of this recipe. There are many good quality vegan butter substitutes available that work well in pastry. For the eggs, you can use applesauce or a flax egg.
* **Gluten-Free Option:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend.

## Serving Suggestions

These Coconut Pecan Raisin Butter Tarts are delicious served warm or at room temperature. They are perfect for dessert, afternoon tea, or a special occasion.

* **Serve with Ice Cream:** A scoop of vanilla ice cream or maple walnut ice cream complements the warm, gooey filling perfectly.
* **Dust with Powdered Sugar:** A light dusting of powdered sugar adds a touch of elegance.
* **Serve with Coffee or Tea:** These tarts pair well with a cup of coffee or tea.
* **Package as Gifts:** These tarts make a thoughtful and delicious gift for friends and family.

## Storage Instructions

* **Room Temperature:** These butter tarts can be stored at room temperature for up to 3 days in an airtight container.
* **Refrigerator:** For longer storage, store the tarts in the refrigerator for up to 1 week.
* **Freezer:** You can also freeze the tarts for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw at room temperature before serving.

## Nutritional Information (Approximate per tart)

* Calories: 300-400
* Fat: 15-25g
* Saturated Fat: 10-15g
* Cholesterol: 50-70mg
* Sodium: 100-200mg
* Carbohydrates: 30-40g
* Sugar: 20-30g
* Protein: 3-5g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Conclusion

These Coconut Pecan Raisin Butter Tarts are a delightful twist on a classic Canadian dessert. The combination of flaky pastry, gooey filling, and the added flavors of coconut, pecans, and raisins creates a truly irresistible treat. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and yields delicious results. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these decadent tarts. You won’t be disappointed!

## FAQ

**Q: Can I use store-bought pastry?**
A: Yes, you can use store-bought pastry if you’re short on time. However, homemade pastry will always taste better.

**Q: Can I use different nuts?**
A: Absolutely! Feel free to substitute other nuts for the pecans, such as walnuts, almonds, or hazelnuts.

**Q: Can I leave out the raisins?**
A: Yes, if you’re not a fan of raisins, you can leave them out. However, they do add a nice sweetness and texture to the tarts.

**Q: My filling is too runny. What did I do wrong?**
A: Overmixing the filling or not baking the tarts long enough can result in a runny filling. Make sure to mix the filling gently and bake the tarts until the filling is set (slightly jiggly in the center).

**Q: Can I make these ahead of time?**
A: Yes, these tarts can be made ahead of time and stored in the refrigerator or freezer.

**Q: My crust is browning too quickly. What should I do?**
A: If your crust is browning too quickly, you can tent it with foil to prevent it from burning.