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.

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.

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.

The filling was delicious, but the crusts weren't too tasteful. A little thick, floury, and boring.

Great! I used just the filling and put it in store bought pastry shells. It tastes like pecan pie!

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.

Very yummy! Use as little dough as possible, and put extra pecans in the filling!

Fantastic! I added an extra 1/2 cup of pecans (for a total of 2 cups) and also added 1 t vanilla to the crust. Make sure you don't overfill the crust- it makes for a sticky mess :) The crust is quite delicious, I've put other types of chocolate tarts and fruit cups in them as well. Keep in mind the tassies are a bit time consuming to make...

I made these at Christmas and everyone loved them. My Mother used to make these when I was a kid and they were always a hit. I am not a big fan of cream cheese on or in anything but a bagel but it was perfect in this recipe. Will make again.

I have been making these for more than 30 years. I simply call mine "nut toffees." I always spoon in a bit of pineapple preserves on the bottom of the tart before adding the toffee mixture (which I make without mixing in the nuts) and then sprinkle my chopped nuts (pecan or walnut) on top. Use a mini tart shaper (a nifty little gadget you could probably pick up at Pampered Chef) to press the dough into the pan, saves a lot of time and saves your thumb as well. Delicious.

These were an over all hit at my house. I used butter in place of the margarine. I never use margarine for anything.

Followed the recipe exactly and they turned out great!!

I thought these were a little doughy, but everyone else who had some loved them. I used mini muffin pans with paper liners, so I had to bake them a little longer than stated, but they looked great. Definitely be careful not to use too much dough! My first pan of these didn't come out right due to overfilling the muffin cups with dough.

i took these out after 18 minutes and realized the filling was still wet. i baked them again for 25 minutes or until the top was browned and the insides were still wet. i didn't realize the filling was supposed to be as is until i went back to the site and read a review that said, "yummy syrup inside." i was hoping i'd make tiny tarts instead. still good though.

Great recipe. They were a Christmas hit! I didn't expect there to be a yummy syrup inside once cooled. It was a wonderful surprise. Love it.

My sister is the only one in the family who absolutely loves pecan pie. I make it especially for her every Thanksgiving. This was a great way to make individual pecan tarts without having to make a whole pie. And I think they go faster because of the bite size pieces. All in all it was a hit. I would make this again!