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Lightened up butter tarts

April 12, 2018

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!


Lightened up butter tarts
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
5 freestyle SP, 6SP/4PP
Ingredients
  • 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
Instructions
  1. Preheat oven to 375F, spray a regular size muffin tin.
  2. 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)
  3. 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.
  4. Pre-bake dough in the oven for 12 minutes.
  5. 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.
  6. 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.
  7. Return to oven for 18-20 minutes until centers are set. Let cool
  8. Makes 10 butter tarts, best stored in fridge and they will freeze well.
  9. *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.
Notes
Freestyle SP- 5 using WW recipe builder
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

17 Comments

  • Reply Mary-Anne Durkee Patterson April 12, 2018 at 3:18 pm

    My Canadian husband, born in Ontario loves Butter Tarts frozen! His late mum who just passed away in January at 101 was still sharp and witty made the best Butter Tarts. We found the ones made at Black Bird in Heathcoate to be the best next to hers. I can’t even eat one as to me sweets are well too sweet, but DH can eat several. He by the way is 5’ 11” at 165#. Disgusting eh? Must be the Irish heritage.

    • Drizzle
      Reply Drizzle April 13, 2018 at 6:42 pm

      Haha damn men 😉 I’m in Ontario 🙂 I was born in England … sorry for your loss, wow 101!! I hope my mum lives to that 🙂

  • Reply Cira Gonzalez April 12, 2018 at 3:58 pm

    5 Points….what is the serving size. I missed it. Per one or for all?

    • Drizzle
      Reply Drizzle April 13, 2018 at 6:43 pm

      5 points for all of them?? haha maybe in our dreams 😉 5 points each, it is there in the recipe

  • Reply Joy Brett April 13, 2018 at 3:50 pm

    I am unable to print any of your recipes on my printer. When I download from other websites, it allows me to print, but when I try to print a copy of your recipes, I just can’t get it to work. I’m trying to print from my iPhone. Can you help me to print as I quite enjoy your recipes and would like to print them.

    • Drizzle
      Reply Drizzle April 13, 2018 at 6:46 pm

      Hi Joy, for some reason there is issues with printing from a mobile, I might have to change the plugin I use for my recipes which is unfortunately a huge job and will take me some time..

  • Reply Betsy Nutt April 15, 2018 at 10:54 am

    I can’t wait to try these! Just wanted to double check the recipe measurements. The vinegar and vanilla say 1/2 Tbsp each. It is tablespoon and not teaspoon, correct? I’ve not seen 1/2 tbsp in recipes before so I just wanted to double check. Love your blog!

    • Drizzle
      Reply Drizzle April 15, 2018 at 2:40 pm

      Hi Betsy, yes 1/2 Tablespoon, I hope you enjoy them 🙂

  • Reply W Taylor April 16, 2018 at 8:18 pm

    Is it really only 3/ 4 tbsp of brown sugar? When that is the only real sweetener in the recipe?

    • Drizzle
      Reply Drizzle April 18, 2018 at 2:25 pm

      OMG I don’t believe I did that typo AHHH thank you for bringing it to my attention, it is 3/4 cups, I just updated.. ugh I hope no one has attempted them yet 🙁

  • Reply Christie April 17, 2018 at 7:39 pm

    These look great! Is it only 3/4 Tbsp of sugar in the filling?

    • Drizzle
      Reply Drizzle April 18, 2018 at 2:33 pm

      I am so sorry that was a major typo 🙁 it is 3/4 cup, I have updated the recipe

  • Reply Christie April 18, 2018 at 9:43 am

    These look awesome! is the brown sugar really just 3/4 Tbsp?

    • Drizzle
      Reply Drizzle April 18, 2018 at 3:53 pm

      It was a major typo 🙁 I have since corrected it

  • Reply Susan April 19, 2018 at 7:51 pm

    I made those yesterday….I wish I caught your correction sooner , it was a real waste of ingredients as they were not good…

    • Drizzle
      Reply Drizzle April 21, 2018 at 1:32 pm

      I’m so sorry Susan, I’m human and make mistakes

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