• Preparation Time 20 minutes plus chilling time
  • Baking Time 22 minutes
  • Makes 24 tarts
  • Freezing Not Recommended

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Ingredients

  • Shortbread Crust
  • 1 cup butter, softened
  • ½ cup icing sugar
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 3 tbsp cornstarch
  • 2 tsp grated lemon zest
  • ¼ tsp salt
  • Filling
  • 1 cup toasted chopped pecans
  • ¾ cup Smucker’s® Butterscotch Flavoured Topping

Serving Size: 24 tarts

Directions

Serving Size: 24 tarts

  • Preheat oven to 325ºF (170ºC). Grease 24 mini muffin cups.
  • Shortbread Crust: Beat, in a large bowl, butter and icing sugar until smooth, about 1 to 2 minutes. Beat in vanilla. Add remaining crust ingredients and beat just until a dough is formed. If dough is too soft to roll into balls refrigerate for 30 to 60 minutes.
  • Roll 1 tbsp (15 mL) of dough into ball and place in the centre of each muffin cup. Using your fingertips, press the dough onto the bottom and up the sides of each muffin cup. Place in freezer for 15 minutes. This will chill the dough and help prevent the shortbread from puffing up too much.
  • Bake in preheated oven for 18 to 20 minutes or until lightly golden brown. Cool on wire rack. Once cooled, gently remove from pan.
  • Filling: Combine, in a medium bowl, pecans and butterscotch flavoured topping. Fill each tart with about 1 tsp (5 mL) filling. Place on a baking sheet lined with foil. Set oven on broil. Place under the broiler for 1 to 2 minutes just until bubbling. Serve warm or at room temperature.

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