Yummy miniature pecan tarts. Wonderful on holiday cookie trays.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven toe 325 degrees F (165 degrees C).

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  • Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.

  • Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.

  • To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.

  • Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

Nutrition Facts

228 calories; protein 2.7g; carbohydrates 22.3g; fat 14.8g; cholesterol 43.6mg; sodium 95.7mg. Full Nutrition
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Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2005
These are divine! Bake in non-stick mini muffin tins and they come out easily. I put little balls of dough in each muffin cup and then use a wooden Pampered Chef tart shaper to form the tart shell. I also add 1 tbsp. of corn syrup to the filling to keep the sugar from crystallizing when tarts are baked. Have been making these to rave reviews for years. Read More
(32)

Most helpful critical review

Rating: 3 stars
12/16/2010
I thought these were pretty good. The filling was tasty- I probably overbaked it b/c the filling was sort of hard (probably should've been much gooier and sticky). I didn't care for the crust- lacked any flavor and it was way too crumbly. It was too much work. I prefer a crust that's more substantial. Read More
(7)
80 Ratings
  • 5 star values: 58
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/24/2005
These are divine! Bake in non-stick mini muffin tins and they come out easily. I put little balls of dough in each muffin cup and then use a wooden Pampered Chef tart shaper to form the tart shell. I also add 1 tbsp. of corn syrup to the filling to keep the sugar from crystallizing when tarts are baked. Have been making these to rave reviews for years. Read More
(32)
Rating: 5 stars
12/27/2005
I once saw a mini muffin pan which included a wooden tool (like a pestle) to make these kind of tarts. Since I didn't have the tool, I used an empty 35mm film container to press a small ball of dough into the muffin cup. As you push, it forces the dough up the sides of the cup and you just have to finish it a little in the sides with your fingers. It is so much more simple this way. If your cups flare more, experiment with other small bottles/containers...(cover the item with plastic wrap, in case the item isn't food-safe). Pressing all those cups with your fingers is WAY too tedious for me! I hope this helps because these cookies are too good to skip due to all the work. Read More
(24)
Rating: 4 stars
05/28/2006
They were easy to make and I really liked them. I just rolled the dough between two sheets of parchment paper and cut circles with a wine glass - no hustle this way. Read More
(23)
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Rating: 5 stars
12/06/2003
I don't even like pecan pie but thought I would add these to my holiday trays for variety...let me tell you these are fantastic! They had just the right amount of sweetness and the pastry comes out very flaky and tender. I added a tsp of vanilla and a dash of cinnamon to my filling otherwise followed the recipe exactly. These were very easy. The recipe made exactly 24 and I had to go back and make another batch as we ate too many. Definitely a keeper. Read More
(13)
Rating: 5 stars
02/04/2008
i've been wanting to make tarts for a while now and i chose this recipe for my coming out. i made a batch on sunday. after 30 minutes of baking the tarts were still flat so i waited another 10-15 minutes. after all that baking the tarts remained flat. now it's tuesday and i'm making another one. this batch looks different from the other and i have 15 more minutes until i taste another tart. i can't wait! they're DELICIOUS! (btw it was too time consuming for me to mold the liners on the side so i just place all the crust on the bottom.) --- UPDATE --- i've made this about 10 times now. i've tried other recipes but nothing beats this recipe's simplicity. i've also tried different fillings - raisins walnuts walnuts with choco chips cereals - and they're all really good. although i don't suggest walnuts alone because you can really taste the bitterness at least i can. Read More
(9)
Rating: 5 stars
12/16/2002
Very yummy! I wouldn't fill the pastry cups completely they tend to overflow. Also my first couple batches I was short pecans and they really over flowed so follow this recipe as exact as possible! Read More
(8)
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Rating: 5 stars
12/17/2002
This recipe deserves 10 stars! The tarts are easy to make and taste heavenly. The recipe for the tart crust is so light and flaky. Thank you so much for sharing it. Read More
(8)
Rating: 5 stars
12/16/2002
I just made this recipe for the 3rd time. It's awesome and so easy to make! It's replacing my usual pecan pie this T-day. I add an extra 1/4 cup of nuts - yum. Read More
(8)
Rating: 3 stars
12/16/2010
I thought these were pretty good. The filling was tasty- I probably overbaked it b/c the filling was sort of hard (probably should've been much gooier and sticky). I didn't care for the crust- lacked any flavor and it was way too crumbly. It was too much work. I prefer a crust that's more substantial. Read More
(7)
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