The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 24, 2009
With all the flavor oozing out of these, you would never quess the recipe could be so easy. I absolutely love these and make them especially around the holidays. They are incredible!
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Cooking Level: Expert

Home Town: Sturgis, South Dakota, USA
Living In: Delta, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 13, 2009
These are delicious!
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Cooking Level: Intermediate

Home Town: Utica, Kentucky, USA
Living In: Evansville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 30, 2008
My family loves this recipe, including my son who professes not to like nuts. I follow the instructions exactly except that I use real butter instead of margarine. The tarts can be very difficult to get out of the pan. My best advice is to use silicone pans (sprayed thoroughly with cooking spray) or to use paper liners! Allow the tarts to cool completely before attempting to remove.
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Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 29, 2008
Well I don't like to criticize but there's TOO much flour in the dough part of the recipe, I had to add a stick of butter to counteract it. Otherwise they came out delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 24, 2008
I love these pastries. I have made them for years except my recipe had chopped fresh cranberries in the filling. I lost my recipe, but now can use this and just add the cranberries. This year, I am using the PC tartlet pan and tart tool. So much easier than using cupcake pans.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 22, 2008
Great recipe. In a hurry, I used Pillsbury rolled pie crusts that come in 2 in a box instead of making this crust. I made the filling as stated except I used 2 cups nuts (3 to 1 pecans to walnuts) because I was short on pecans. They were really mini pecan pies and were a hit with everyone who ate them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 21, 2008
I used store brought pie dough instead and they turned out great! Just like Grandmother's.
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Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 20, 2008
These are great. I was looking for a recipe that was close to my grandmothers, and this really matched it perfectly. I got 81 cookies out of this recipe following the instruction almost exact. I only used 8 oz of cream cheese because I had an 8 oz block. I also used the pecan cookie pieces so I didn't have to chop them. With the right tools these cookies are a snap. As other reviews have mentioned the Pampered Chef tart shaper and the small scoop are a pure time saver. I didn't roll the cookies in balls just used the small scoop then the tart shaper dipping it in flour after every couple cookies. I do caution against over filling the cookies, luckily I have a great non-stick Wilton tart pan that everything just slides right out. I was surpries when someone said they usually double the filling because I had about a 1/3 cup left over.
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Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 17, 2008
I have made these for years and these are great. Pampered chef has a recipe like this and they also have what is called a tart shaper to push down to make them. This saves so much time and it works so good. I don't remember how much it cost, but if you check out there web site I'm sure anyone can get one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 16, 2008
Definitely time consuming...but the outcome is DELICIOUS! And I don't even like pecan pie all that much. Be sure to press the dough really thin in the mini muffin pan. The thinner the crust...the better! I could actually see the color of the pan n some spots through the dough. I then baked the pastry for 5 minutes with no filling. I removed them, filled them almost to the top, and baked them another 15 minutes. They came out great! Use a knife to remove them from the muffin pan. If there is a little filling that baked to the pan, be sure to loosen this before trying to scoop out the whole tart. I will be making these again! Oh and I added a drop of almond extract to the crust for a little more taste. MM mm mmmmm!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 15, 2008
Very good cookie! Don't overfill the mold or it'll be hell getting them out of the pan. Also - I usually have to make twice the amount of filling per one batch of dough.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 26, 2008
This recipe is easy and delicious! I also used pumpkin pie filling with the dough (24 min at 360 deg) and they were fantastic, too! So cute and tasty, a real crowd pleaser :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 20, 2008
Just finished making this for the first time. It was a trial run for my daughter's wedding - the groom's request. It made 8 dozen instead of 5 as the recipe stated. I have now ordered a tart press from pampered chef. I think that will give the shells a more uniformed look. Don't over fill the shells...it take less filling than you think. Use a small melon baller to help keep each one the same size. I don't really like pecan pie, but these have a nice flavor. I guess in a few months I will be making a few hundred of these!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 17, 2008
These were FANTASTIC!!!!! They do take some time to make that's for sure but like someone else said, well worth the work. I'll do them again and again. Thanks for the recipe. They were just excellent.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 13, 2008
I'll agree with other reviewers that this is a very time consuming, labor intensive recipe. And because of that, I don't think the results are 5 star. These are OK, but not out of this world. I used a small cookie dough scoop to scoop balls of dough into the mini muffin tin to keep the shells uniform. I also had the pampered chef tool that forms the shells, but even with that it still takes a while to make. And as another reviewer said, do not overfill the shells because the filling will stick to the pan and make the tassies difficult to remove.
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Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 29, 2008
Many people commented on the "doughiness" of the pastry. I found it helpful (and quick) to use a small cookie/ice cream scoop to control the amount I placed in my mini muffin tin. Then I used a tart press to shape them. I didn't realize how much the filling rises out of the tart, so on the next batch I made, I didn't fill them quite as high. If you have a parchment or pastry bag, try putting the filling in there and then filling the tarts. This is also a time saver.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Schererville, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 8, 2008
The filling was delicious, but the crusts weren't too tasteful. A little thick, floury, and boring.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 21, 2008
Great! I used just the filling and put it in store bought pastry shells. It tastes like pecan pie!
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Kim
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Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Photo by Laila
Reviewed: Mar. 29, 2008
These turned out to taste good, but DIDN'T look good. I took these to a party, friends admitted that they were hesitant to sample these due to their appearance, but upon tasting them, they thought they were delicious. Several notable tips are: make sure that you FORM A SHELL with the dough (do not simply create a depression) - mold the dough into a shell-shape. Also, if you use too much dough for the shell, it may not cook thoroughly. I also advise baking the shells and once they are mostly done, add the filling and continue baking (as recommended in the "Butter Pecan Tartlets" recipe from this site). I had also added about one tablespoon of brown sugar to the dough mixture; next time I will add more. I am currently rating this as 3 stars, but if/when I try again, I may revise my rating.
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Photo by Laila

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 26, 2008
Very yummy! Use as little dough as possible, and put extra pecans in the filling!
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Photo by Johnny Fabulous

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Clarksville, Tennessee, USA

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