Mini Pecan Tarts

Overall, this is a keeper of a recipe. However, I had to make some adjustments as I went along. First, make sure that the eggs that you use are large, or extra-large, otherwise you will have t...

Wonderful - big hit!! Don't forget to have some halved pecans on hand for the tops - the list of ingredients leaves this out. I add a pinch of salt, and decrease the almond extract to 1/2 tsp -...

I thought these were quite alot of work for the outcome. I liked the tarts, but you really have to stay on top of these. I only cooked the shells for 5 minutes (dot of brown in center), or...

These tarts were great! My whole family and my church loved them! I lined the muffin tins with tiny muffin cups to make it less messy and they turned out fine. Great recipe and a very attracti...

My first time with pecan tarts. I should have realized when mixing the crust that the crust is more cookie-like than pie-crust-like. My crust was a little hard, probably due to over-baking. A...

I didn't realize that this recipe was for the mini muffin cup pan and since I had some regular sized frozen tart shells in my freezer I used them instead and just followed the rest of the recipe...

Very easy to make and very delicous!! I had leftover tart shells prior to making this, so I only made the filling. End result tasted like the store bought brand!!! Maybe better! I found that i...

I'm made three batches of these for Christmas this year, and they were the best. I added them to my neighbors and friends Christmas baskets and was asked for the recipe. I didn't change anything...

I followed the recipe to a "T" when making the crusts, but the dough was FAR too dry. I added a a tablespoon more margarine, but the end result was crumbly tart crusts- they were TOO crumbly. I ...