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.
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