Butter tarts are soooo good, but man are they hard to make point friendly 😉 I had a request to try and “lighten” them up and I always love a good challenge to make something fit into our day better! Did you know that most butter tart recipes out there have over 3 cups of brown sugar in them, that’s 101 points just in sugar alone… and I saw a homemade one come up in the WW App as 17 points, yikes!! I found these tarts to be just the right amount of sweetness (and I am a sweets lover) the pastry was very filling and the end result was a tasty baked treat for just 5 smart points each. I hope you enjoy them as much as I did, and my 17 point butter tart loving husband enjoyed them as well..win win!
- 1⅓ cup flour
- 4 Tbsp light butter (I use Gay Lea light)
- 5 Tbsp of water
- FOR FILLING
- ⅓ cup unsweetened applesauce
- 2 eggs
- 2 Tbsp melted light butter
- ½ Tbsp vinegar
- ½ Tbsp vanilla
- ¾ cup brown sugar
- 2 Tbsp chopped pecans
- Preheat oven to 375F, spray a regular size muffin tin.
- Make your pastry by adding your 4 Tbsp of cold (but slightly softened) butter to your flour, you will want to mash the butter into your flour, then slowly add in your water, if you need more than 5Tbsp you can add a little more but I found 5 was a good amount. knead your dough for a few minutes then roll out (sprinkle some flour on a flat surface)
- You want to cut into 10 pieces to fill your muffin cups, you will need to cut some pieces then roll out your dough again to get all 10 pieces, you want to fill your muffin cup up the sides with the pastry dough the best you can, you will be pouring in your mixture so it needs to have sides to hold it.
- Pre-bake dough in the oven for 12 minutes.
- Meanwhile, make your brown sugar mixture, whisk your eggs and add applesauce, vinegar, vanilla and melted butter, stir well. Mix in your brown sugar until it is all dissolved.
- Once your pastry is pre-baked fill them with your mixture, then top with a few chopped pecans, I found 2 Tbsp was enough to cover all 10 tarts.
- Return to oven for 18-20 minutes until centers are set. Let cool
- Makes 10 butter tarts, best stored in fridge and they will freeze well.
- *Note..I did try these with the 2 ingredient dough (yogurt & flour) and I just found them nowhere near as good, and it only saved a point per tart.
Smart Points- 6 using SP calculator
Points Plus- 4 using PP calculator
Nutritional info (incl all ingredients) Calories 151...Fat 4.9g..Sat Fat 1.5g...Carbs 22.5g...Fiber 0.5g...Sugar 10.6g..Protein 3g *note if entering these numbers in WW calculator you may getting higher reading as it included zero point foods