Reviewed: Apr. 1, 2012

I made the recipe for 30 tarts. It made 48. I ended up making the balls a little smaller so there wasn't so much dough in each tart. There is quite a bit of the filling left over so I will make another batch. These are absolutely adorable! And tast great!

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Christina

Reviewed: Dec. 28, 2011

Made these for a shower, and everyone seemed to like them. However, even though I ended up using less of the crust in each of the muffin cups then described, I still had too much filling left over, and they were a bit heavy on the crust.

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crackedglass

Cooking Level: Expert

Home Town: Tecumseh, Nebraska, USA

Living In: Arvada, Colorado, USA

Reviewed: Dec. 23, 2011

I recalculated for 20 servings..but it only filled up 12 muffin cups ( perfect as that was all my muffin tin sheet could fit ). A bit on the dry side and not too sweet. Next time I will put more sugar.

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Pinkdiva

Reviewed: Dec. 19, 2011

A solid 4.5 rating from me. Definitely easy and tasty, but like others I needed more dough to compensate for the extra filling. The taste is very good, especially the dough. Thanks for sharing this recipe, Ruth!

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Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Nov. 29, 2011

Served these at Thanksgiving and they were okay, nothing great. Not as flavorful as I had hoped. Used a mini muffin tin and had twice the filling needed.

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Holly

Cooking Level: Expert

Reviewed: Nov. 24, 2011

Fantastic!!!

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lynette

Cooking Level: Intermediate

Reviewed: Oct. 27, 2011

These are great! The crust has amazing flavor. I made 2 batches of dough and 1 1/4 batches of filling and it made 4 mini muffin pans.

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smharbour

Reviewed: Oct. 2, 2011

I'm pretty sure the recipe intends these to be made in normal sized muffin tins, not mini muffin tins. It just says muffin tins in the directions and never mentions mini. You can certainly do either, but I'm pretty sure that everyone who reviewed this and had an issue with the crust vs filling ratio being off made them as mini muffins. I made these in traditional muffin tins and they turned out perfect, I got 30, and I had the right amount of filling for the crust. The crust was flaky and buttery and the filling was delicious. Hope that helps.

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Ellastar99

Reviewed: Sep. 28, 2011

Perfect flaky crust and tasty filling without the gooey center of a traditional pecan pie. Will make these again and again! Followed the recipe exactly and they were great!

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Reviewed: Jul. 5, 2011

These taste great - no doubt about it, but I was a little peeved that the receipe portions are way off. I ended up with twice as much filling as crust. I didn't want to waste the filling so I ended up making a second batch of crust at the last minute. I wish I had known ahead of time so I could have made it enough crust at one time. As I read the reviews today I saw this was a common issue. I used a mini muffin tin as did some others. Is it possible we used the wrong type of pan? I really wish the author would correct/clarify the recipe, because it is easy and tasty.

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