Reviewed: Dec. 20, 2004

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.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2004

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.

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CAITLINH

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Reviewed: 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.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 9, 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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GRACEFACE

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Reviewed: Dec. 17, 2003

Great recipe! Easy to follow.

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SHELBY1812

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Reviewed: Dec. 16, 2003

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.

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GLO5

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Reviewed: Dec. 19, 2002

These were so easy to make. I make them all the time for the kids to take to school parties. And they taste just like pecan pies.

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Tamie

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Lewisburg, Kentucky, USA

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Reviewed: Jul. 10, 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 :)

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jenniferlisecki

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Reviewed: Mar. 4, 2002

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.

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Caliope

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Reviewed: Feb. 25, 2002

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!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 15, 2001

Very yummy! they are excellent warm or room temp

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POLARBLIZZ

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Reviewed: Jan. 1, 2001

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.

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SHERIKAY

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Reviewed: Dec. 17, 2000

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!

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Paula

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Reviewed: Aug. 2, 2000

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!

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