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Reviewed: May 22, 2008

I was trying to find a recipe close to my deceased Aunt's, and this is it! Hers did have a homemade crust on it, but that's even better for me...less work!! :o) My brothers raved about it, just like they remembered. Thanks for sharing!!

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LEGGYMOMMA64

	Cooking Level: Intermediate Home Town: Joliet, Illinois, USA Living In: Ladd, Illinois, USA
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Reviewed: Mar. 17, 2008

I made these for a baby shower and they were a big hit. Thank you!

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CANDY MAKER


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Reviewed: Mar. 5, 2008

I made these for Thanksgiving last year and it was a hit! It took about 10 minutes and they were all gone. This is my best friends FAVE recipe and all he does is want these! Nothing else ever!!

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~Susakins~

	Cooking Level: Expert Living In: Killeen, Texas, USA
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Reviewed: Mar. 2, 2008

These were pretty good. The filling was too much for 8 tarts, however. I filled mine almost to the top of the shells and they boiled over in the oven. Next time I will fill shells 3/4 full - maybe making 10 - 12 tarts.

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KelliF

	Cooking Level: Intermediate Home Town: Petrolia, Ontario, Canada Living In: Sarnia, Ontario, Canada
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Reviewed: Feb. 17, 2008

THESE are a little too sweet. they puffed up when i pulled them out of the oven but deflated after a minute. like any other tart recipe, i made a variety - pecans, walnuts with choco chips, raisins, and cereal. what i do is i just add a tablespoon or more of the choices in the molded crust, mix the filling then pour it over the "variety" and crust. i didn't double the recipe and made 24 regular cupcake sizes. (by the way, i don't roll the dough. i divide it by 2. take one and divide it by 4, then divide those by 3s. repeat for the other one, and ask help from my 5 year old daughter to mold the doughs :D).

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ernesta

	Cooking Level: Intermediate
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Reviewed: Jan. 3, 2008

I made these in a mini muffin pan as suggested by another reviewer - they came out well, however I had a lot of trouble with the crusts. I used pre-made pie crusts and used a wide coffee cup to cut out circles. They fit into the tin prefectly, but when I put them in the oven to brown them slightly before putting in the pie filling the crusts shrunk a lot! Just thought I would add as a caution for the next cook that is still learning!

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SACH008

	Cooking Level: Intermediate Home Town: Clovis, New Mexico, USA Living In: Laveen, Arizona, USA
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Reviewed: Dec. 23, 2007

Really good! I used store purchased pie crust and used mini-muffin tins. Be careful not to overfill- they expand as they cook. You can also had a handful of chocolate chips if you wish to the batter before you put into the muffin tins. Yummy....chocolate pecan pie :)

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SARAH_ANNEJ

	Cooking Level: Intermediate Home Town: Fort Madison, Iowa, USA Living In: Burlington, Iowa, USA
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Reviewed: Dec. 17, 2007

Everyone liked these tarts. I thought they were a little sweet but the nuts balance that. This recipe made 36 mini tarts using pre-made tart shells. I doubled the recipe because it said it yielded 8 and the photo shows mini-tarts, so I had enough for 36 mini tarts and a pecan pie!!

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TABLESPOON

	Cooking Level: Intermediate Home Town: Grimsby, Ontario, Canada Living In: Beamsville, Ontario, Canada
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Reviewed: Nov. 13, 2007

These were awesome!! i did as another reviewer suggested and made the in mini muffin pans. i made at least 30 and they were all gone by the next day. i also used a store bought pasty crust. it worked just fine

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K

	Cooking Level: Expert Home Town: Tuscaloosa, Alabama, USA
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Reviewed: Aug. 29, 2007

First skeptical about this recipe's claims, turned out being very, very pleased. A super quick, fuss-free preparation when paired with pre-made pie/tart shells that is perfect for surprise company. Added extra pecans as previously recommended...very regal results! Made it to one of my favorite recipes!

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Smiths at the Lake


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Reviewed: Mar. 16, 2007

Very yummy! These are addicting.

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Jessica


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Reviewed: Nov. 5, 2006

SUCCESS!

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shon


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Reviewed: Jul. 3, 2006

I made these tarts last year for christmas gift and my hairdresser love them.

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Rene

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Austin, Texas, USA
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Reviewed: Feb. 22, 2005

This was a great recipe - I used the frozen, pre-made tarts since I'm really not a pastry person, and they turned out wonderfully! Using the regular-sized frozen shells, this recipe made 13 tarts. I served them with a dollop of unsweetened whipped cream on top to counter the uber-sugaryness of the tarts.

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Canadian Unicorn

	Living In: Toronto, Ontario, Canada
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Reviewed: May 31, 2004

These were great! I prepared the recipe exactly as indicated but used the small, mini-tin to make them bite size! Delicious! Will make these again!

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LIFEGUARD50


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