Pecan Tarts Recipe -
Pecan Tarts Recipe

Pecan Tarts

Recipe by  

"If you like pecan'll love these during the holidays. They melt right into your mouth."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
  4. To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 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!

Most Helpful Critical Review
Dec 27, 2004

I think that the directions could be improved, and the end result is really a 3 or 4 star recipe. Be sure to grind the pecans for the filling if you prefer the soft/even consitency like store bought tarts. I cooked the filling over medium heat, and let it boil for about 30 seconds before taking it off the burner.


50 Ratings

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!

Nov 06, 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.

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!

Nov 28, 2008

My first time with pecan tarts. I should have realized when mixing the crust that the crust is more cookie-like than pie-crust-like. My crust was a little hard, probably due to over-baking. As mentioned by another reviewer, the ingredient list does not list 'pecan halves'. Fortunately, I had a bunch of pecans in the freezer and was able to select enough presentable halves. I used a twenty-four section mini-muffin pan and felt that my crust was a bit thick in places in the bottom. Had the crust been thinner, I would have had many more than twenty-four. I had at least half the filling left, so...? The taste of the crust and filling was very good. For those who try this recipe as first-timers, just be aware of the quantities/ratio of crust and filling.

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.

Apr 09, 2004

Very easy to make and very delicous!! I had leftover tart shells prior to making this, so I only made the filling. End result tasted like the store bought brand!!! Maybe better! I found that if you're just going to make the filling, then to fill the tart shells almost to the top and then cover with pecans. So if you have 6 tart shells, make enough filling for 12. I also found I had to put these in the fridge afterwards so that the filling would solidify a bit more. I don't know if others found this a problem and maybe I didn't leave it in the oven long enough. But overall, takes two minutes to prepare!! Very convenient dessert :)


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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