Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Back to School
More Recipes Like This
Tiny Pecan Tarts
Pecan Pie Tarts
Pecan Tarts
Pecan Tarts
Pecan Butter Balls
MORE
Top Related Articles
Decorating Cookies
Tips for Cookie and Brownie Mix In a Jar
Chocolate: Advice
Cookie Exchange Party
How to Host a Cookie Exchange Party
Printable Cookbooks: Holiday Cookies
Perfect Cookies
Go Sugar Cookie Crazy
Top 10 Cookie Baking Tips
Cookies for Calorie Counters
Related Collections
Christmas Cookies
Pecan Cookies
Christmas Baking
Christmas Cookies
Christmas
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Kids Magazines
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Pecan Tarts
SUBMITTED BY:
Elaine L. Smith
PHOTO BY:
Lola100794
"If you like pecan pies...you'll love these during the holidays. They melt right into your mouth."
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
Original recipe yield 4 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup margarine
1/2 cup white sugar
2 egg yolks
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/2 cup margarine
1/2 cup corn syrup
1 cup confectioners' sugar
1 cup chopped pecans
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.
Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Nov. 17, 2006 by
KRANEY
X
Full Review
KRANEY
Nov. 17, 2006
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 - the almond flavor is a bit overpowering. *Note that the recipe says to decrease the temperature when baking with the filling* - it's easy to overlook that instruction. Also, it helps to separate the dough before shaping it (makes exactly 24 shells). I have made these several times, and I now cut the filling ingredients in half because I end up with so much left over (tastes great warmed over vanilla ice cream though!). A very pretty way to serve them is to place them on a large white platter, and arrange blueberries and whole strawberries with the stems around them. Thanks for the recipe!
Was this review helpful?
[
YES
]
20 users found this review helpful
Wonderful - big hit!! Don't forget to have some halved pecans on hand for the tops - the list...
MORE
MORE
Reviewed on Nov. 6, 2003 by Paula
X
Full Review
Paula
Nov. 6, 2003
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 to use a little water to make the pastry the right consistency to pat into the mini muffin pan. Also, I added a pinch of salt to both the pastry dough, and the filling. It's kind of cumbersome to work with one pan as I did...if I make this recipe again, which I probably will, I will invest in another muffin tin, that way I can bake the shells all at the same temperature, and then lower the temp for the filling. Otherwise, this is a very nice recipe to fill in your holiday cookie tray!
Was this review helpful?
[
YES
]
7 users found this review helpful
Overall, this is a keeper of a recipe. However, I had to make some adjustments as I went...
MORE
MORE
Reviewed on Nov. 6, 2003 by Caliope
X
Full Review
Caliope
Nov. 6, 2003
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 they were compeletely burnt after the second bake. Once I got the cook time down, they turned out great.
Was this review helpful?
[
YES
]
7 users found this review helpful
I thought these were quite alot of work for the outcome. I liked the tarts, but you really...
MORE
MORE
Reviewed on Dec. 18, 2003 by MK618
X
Full Review
MK618
Dec. 18, 2003
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 attractive dessert!
Was this review helpful?
[
YES
]
5 users found this review helpful
These tarts were great! My whole family and my church loved them! I lined the muffin tins...
MORE
MORE
Reviewed on Dec. 9, 2002 by jenniferlisecki
X
Full Review
jenniferlisecki
Dec. 9, 2002
This is a fantastic recipe which Ive tried years ago....Unfortunately the recipe was missplaced ....So THANK YOU Elaine 4 placing the recipe online on All-Recipe's web site :)
Was this review helpful?
[
YES
]
2 users found this review helpful
This is a fantastic recipe which Ive tried years ago....Unfortunately the recipe was...
MORE
MORE
Reviewed on Dec. 17, 2005 by palar1
X
Full Review
palar1
Dec. 17, 2005
Awesome recipe!
Was this review helpful?
[
YES
]
1 user found this review helpful
Awesome recipe!
MORE
MORE
Reviewed on Sep. 14, 2004 by
JENNIFER72_00
X
Full Review
JENNIFER72_00
Sep. 14, 2004
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 from the filling on. However, I made a mistake and filled them without baking the shells first and ended up having to bake the filled tarts for 25 minutes. Not that it was such a bad thing, in fact we liked them even better, they turned out really chewy like candy and the filling baked into the pastry part and gave the crust a really nice taste.(they were a little difficult to get out of the aluminum shell though because they bubbled slightly over the edge - had to use a fork - so I wouldn't make them like this for company) I will try these again, but bake the pastry part first to see the difference. It made 7 regular sized tarts.
Was this review helpful?
[
YES
]
1 user found this review helpful
I didn't realize that this recipe was for the mini muffin cup pan and since I had some regular...
MORE
MORE
Reviewed on Nov. 16, 2002 by SHERIKAY
X
Full Review
SHERIKAY
Nov. 16, 2002
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 in the recipe. Will make again and not just for Christmas.
Was this review helpful?
[
YES
]
1 user found this review helpful
I'm made three batches of these for Christmas this year, and they were the best. I added them...
MORE
MORE
Reviewed on Aug. 29, 2002 by POLARBLIZZ
X
Full Review
POLARBLIZZ
Aug. 29, 2002
Very yummy! they are excellent warm or room temp
Was this review helpful?
[
YES
]
1 user found this review helpful
Very yummy! they are excellent warm or room temp
MORE
MORE
Reviewed on Apr. 22, 2008 by
Angie
X
Full Review
Angie
Apr. 22, 2008
i made 1/2 recipe. it was very good and easy.
Was this review helpful?
[
YES
]
0 users found this review helpful
i made 1/2 recipe. it was very good and easy.
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT