Reviewed: Nov. 24, 2009

I am actually rating the filling on this recipe, since I used phyllo shells to put it in. SO easy and SO yummy! I have tried them with both pecans and walnuts and both are amazing. They are like mini pecan pies, but even better!

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Rachel

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Reviewed: Nov. 22, 2009

Very tasty and overall a good recipe, but I had 2 problems: 1. The recipe makes more than twice as much filling as is really needed 2. The filling rose up a lot and then left the tarts hollow in the middle. I think maybe I beat the eggs too much and should have just gently mixed them in.

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Lindsay S

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Reviewed: Sep. 22, 2009

I forgot to buy the mini muffin pan, but it still worked great on the regular cupcake tray.

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cookinthpark

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Reviewed: Sep. 16, 2009

I used my regular pastry recipe, but the filling alone is worth every star. Deceptively simple - no maple syrup or caramel sauce like some other recipes, nothing expensive, just brown sugar bound together with moisture and pecans! Melt-in-your-mouth delicious, warm or room temperature. I used patty pans and skipped the maraschinos.

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Smokering

Living In: Hamilton, Waikato, New Zealand

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Reviewed: Mar. 19, 2009

WOW!! Great taste for such little work! Both the crust and the filling were super easy and delicious. My family literally devoured these.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Mar. 19, 2009

My friend's mother used to make these at Christmas and I loved them! I gave these a try and they were so easy. I substituted walnuts for the pecans and topped them of with confectioners sugar. Way too good just to have at the holidays!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 19, 2009

Have been using this recipe for years and I love it. But my family has always used walnuts.

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briasa

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Reviewed: Nov. 29, 2008

Excellent! The only change I suggest would be to double the recipe - these yummy little tarts go quick!

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sharon

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Reviewed: Jan. 1, 2008

These were very cute and very good! I add cool whip to the top - Yummy! My husband loved them. They taste like little pecan pies but better because they're not quite as sweet.

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Tessa

Cooking Level: Expert

Living In: Godfrey, Illinois, USA

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Reviewed: Dec. 27, 2007

I am rating the filling for this recipe as I didn't use the shell part. I took someone else's suggestion and used a pie crust. I had ready made pie crust in the fridge already so I used a glass and cut circles out and formed them into the mini muffin pan and then added the filling. I have tried other crust recipes for these type of tarts and I have yet to find a good one that doesn't bulk up too much, so the pie crust worked out well. The filling was super tasty.

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love2eat

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Almont, Michigan, USA

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Reviewed: Dec. 22, 2007

I could not find my mothers pecan tart recipe, so I was pleased to find this one. It is the same recipe, except that I ground the pecans and sprinkled powered sugar on top instead of the cherries.

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Debbie Reeder

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Reviewed: Dec. 17, 2007

These were exquisite, not to mention adorable! They look like mini-pecan pies, but have a uniquely wonderful flavor. My only (minor) issue is that the tops came out looking dried out, which makes them somewhat less appealing. I'm not wild about maraschino cherries, which would disguise that a bit, so I brushed some vanilla glaze on the tops, which helped a lot. A dollop of whipped cream might be even better! Can't wait to make these again!

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lbrunotte

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Reviewed: Dec. 13, 2007

Great cookie! They go fast at our house.

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wife2maleRN

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

Great tasting recipe. I made it exactly as the recipe stated. It baked up quickly and came out of the pan so easily.

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SCHTICK

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Reviewed: Dec. 1, 2006

Delicious and very easy to make. I didn't have a small cupcake pan, so I used the larger ones instead. I doubled the recipe, and everything came out just perfect!

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