i made 1/2 recipe. it was very good and easy.

To me, these were just "o.K." They were easy enough to make, but I thought the 'crust' was rather dry and tough. Not what I am looking for.......

Is this really a recipe for a mini muffin tin? I ended up having to scoop out a hole in the cooked tart dough to make room for some filling. It made WAY too much filling, so I think it must actually call for regular-sized muffin tins. Also, some information about how long to let the filling boil would help - my filling was very runny.

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!

Awesome recipe!

These were ok. Not exactly what I was hoping for. The "dough" tasted ok, but needs some improvements. The filling came out super sweet and hard. I like the tiny tart recipe on here a lot better for pecan tarts.

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.

I consider myself a pretty good cook but I totally gave up trying to make the shells..they never made it to the oven. Frustrating.

These are okay - I probably wounldn't make them again. They're time-consuming to make and not as great as I thought they might be.

The almond crust was really good, and it had lots of flavor (although I would add some salt). When I cooked the filling on the stove, I must have cooked it for too long because it immediately hardened. Next time, I also wouldn't have made the mistake of using light corn syrup.

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.

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 :)

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!

I baked 12 dozen of these for a cookie exchange and they were excellent! However, watch the time carefully when baking the shells. The first 4 dozen (all in the oven at once) burnt in just 8 minutes! I was using the dark-colored non-stick bakeware which probably caused the problem. When properly baked, they are very tasty.

Great recipe! Easy to follow.

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!

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.