The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Jul. 9, 2009
I only used the filling part of the recipe, and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I was unsure if 325* was the correct temperature for regular pastry but it was fine. Update: I made them with the cream cheese pastry and it was fine, but I think using regular pastry makes no real difference to the taste. I will just use pie dough from now on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 16, 2009
Pretty good recipe. I added orange zest to the filling. Pretty good.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 1, 2008
Perfect! I use this recipe all the time and the dough works great for mini quiche too!
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Cooking Level: Expert

Home Town: Herrin, Illinois, USA
Living In: Carbondale, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 14, 2008
These are amazing! I will have to say though, next time I will either halve the filling or double the dough. Drizzled some with chocolate and topped off with powdered sugar - was a HIT at the office.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 13, 2008
I just made the filling and used store bought shells and it was YUMMY! I used to make pecan tarts with corn syrup but this recipe(filling) was very quick and easy. Will definitely be making them again!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 21, 2006
I am disappointed in these tarts. They tasted really good, but they were time consuming and the crust was so crumbly i could barely get them out of the tins. Probably won't be making these again, at least with the same crust.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 19, 2006
I have been making this for a while however the title of this recipe is different, we call those pecan cups...just an extra hint...We sprinkle powdered sugar all over them right after they are taken out of the oven...Yummy, you will agree for sure without any hestitation!!
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Cooking Level: Expert

Home Town: Kewanee, Illinois, USA
Living In: Schaumburg, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 10, 2006
Whenever I make these they're a hit at home or the office. The amount of filling is short of what I think is needed for the amount of dough that's made...I take an additional amount of whole pecans and glaze them with honey and dark corn syrup and spoon them over the tops of the tarts before they go in the oven. It fills them to the top and adds a little extra sweetness!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 11, 2004
This is a great recipe! If you like a creamier filling, cut back on the pecans by about 1/4 cup. Using the small tart tins and making the crust on the thinner side, I got @6 dozen of tarts. And there was just enough filling for this number of tarts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 23, 2003
This was a great recipe... I used it to make mini-tarts and could make 3 dozen using the recipe. I had LOTS of filling left over (even though I filled them more than 1/2 full). I also cut back on the nuts. These are awesome though, and I'll definitely make them again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 23, 2003
Tasted great. I made 36 tarts with the dough, but had enough filling to make another batch the next day. I will remember next time to either double the dough or cut the filling ingredients in half.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 15, 2003
Wonderful! The pastry was great! I have to agree with other reviews that recommended increasing the filling ingredients. There were so many nuts but not as much filling as I would like. These tarts still got gobbled up, though. Next time I make these I'll know better. Give them a try!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 15, 2003
These turned out really well. The crust holds together nicely,but isn't tough. It browned to a very light golden brown. There should be more gooey filling though. I will decrease the nuts next time, so that the spoon isn't so full of nuts each time I fill the shell. I made mini tarts and half a recipe made 24 and I baked for 20 minutes.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 1, 2003
Maybe I did something wrong. These weren't completely done and already starting to burn on top???? I did freeze about half and will reheat them and see if they're better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 14, 2003
These were great, but turned out better once I froze the leftovers and reheated them in the oven. Reheating them gave them a richer, crispier taste. Will make again and bake a bit longer. They freeze wonderful, so it's easy to have them on hand.
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA
Living In: Miami Lakes, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 10, 2003
I baked these for a church bake sale and they went like hot cakes!! Everyone loved them!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 20, 2002
I love this recipe! But I added chocolate chips and my family loved these holiday treats!! The crust is amazing
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