Reviewed: Sep. 30, 2008

Love these tiny little cups of happiness! As other reviewers suggested, I cut the filling in half and it was exactly the right amount. I was hesitant about this crust and almost used regular pie crust. So glad I didn't, this crust is perfect and so much easier to mold and shape! Can hardly wait to make these again!

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Amanda J.

	Cooking Level: Intermediate Home Town: Apple Valley, California, USA Living In: Pinon Hills, California, USA
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Reviewed: Jul. 23, 2008

Very good! I made these for the first time the other day and everyone loved them - I used the suggestions of cutting the filling ingredients in half (eggs, br sugar, butter) and still had extra filling left over - but not too much! will make again for sure!!

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Mary

	Cooking Level: Intermediate Living In: Euclid, Ohio, USA
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Reviewed: Apr. 20, 2008

I always make this for Thanksgiving with my family and only a half would make it to the table! =) My husband is allergic to pecans so I make them without and they turn out pretty good, too.

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LAAKEA

	Cooking Level: Intermediate
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Reviewed: Jan. 22, 2008

I made these for a friend who was requesting pecan tarts although I used muffin pans because I didn't have tart pans. That was the only change I made to the recipe. They were a little time consuming but worth it. The recipe made 18 muffins and there wasn't a problem with having too much filling and not enough dough. It turned out about right. They had a nice crunchy top with a gooey inside. Very good!

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Kerri

	Cooking Level: Intermediate Home Town: Agency, Missouri, USA Living In: Kansas City, Missouri, USA
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Reviewed: Dec. 29, 2007

this recipe was great! i made it for Christmas, and everyone loved it. everyone is requesting me to make it again. very easy to make, as long as you have the tart holders.

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Maria


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Reviewed: Dec. 19, 2007

I've always wanted to make these after having them at a Christmas party years ago. I am so happy I found this recipe. It is exactly what I wanted. I followed the recipe to the letter and the outcome was a delicious pecan pie like tart with a gooey center and crunchy top. This has made our annual Christmas cookie rotation.

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MILKLISSA79

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Dec. 8, 2007

Great recipe! After making these many times, I suggest reducing the eggs, sugar,and melted butter by 1/2. Keep the vanilla at one teaspoon and the pecans at one cup.

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Rosemary


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Reviewed: Oct. 5, 2007

I am not a fan of anything with pecans, walnuts, etc. But my husband loves pecan tarts so I bake them now and then. I always get great reviews with this recipe and was even asked how much I would charge to provide 100 tarts for a party! The recipe as directed makes a lot of filling so I usually make extra dough. I also omit the salt.

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castledwellers


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Reviewed: Sep. 10, 2007

These were easy to make and worth it a million times over! I got so many compliments on these. I had a hard time not eating them all for myself!

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muggle516

	Cooking Level: Intermediate Home Town: Moorhead, Minnesota, USA Living In: Sun Prairie, Wisconsin, USA
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Reviewed: Jul. 26, 2007

I made these tarts exactly as described and took them to work the next day. The entire office asked for more! No changes necessary... These are outstanding!

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MARNA10


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Reviewed: Dec. 12, 2006

I've been using this recipe for 3 years now - always at Christmas time. My hubby took them to his work and people were begging him to hand out the recipe! They are always a hit at the cookies exchange too. The only changes I make are to double the amount of pastry, otherwise there is way too much filling left over. Also, to decorate the tops, I melt chocolate chips and place the chocolate in a sandwich baggie to squeeze out thin ribbons of chocolate. It really dresses the tarts up and makes them look so gourmet!

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MOTEGO


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Reviewed: Nov. 9, 2005

these are the best I have found

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YNOT51B


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Reviewed: Aug. 21, 2005

These turned out great! I followed the above suggestions (make 1/2 the filling and fill each tart 3/4 full) and they came out perfect. No mess in the oven, and just enough filling for 48 mini tarts. Definitely a keeper. The crust comes out like shortbread, and not overly sweet.

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Nancy Daine

	Cooking Level: Intermediate Living In: Groton, Massachusetts, USA
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Reviewed: Apr. 29, 2005

These tarts are great! I bring them to work everytime we have parties and it's always a hit!One thing though, make sure to just make half of what's called for the filling (e.g. 2 eggs, 1 1/2 c brown sugar...)and another tip, only fill the tarts 3/4 full or you'll end up with fillings all over the pan and oven.I'm pretty sure it wasn't a good sight just like what one reviewer had said. Also, you can omit using salt , I never use any when I make mine.Happy baking !

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ADRIAENNE


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Reviewed: Dec. 28, 2004

This is my favorite dessert recipe. For years, it's been very popular at home and at work. The tarts are conveniently sized for finger food, and for helping to control calories... Making tarts is more time-consuming than making cookies, but this particular recipe is well worth the extra time and effort. For sweeter tarts, replace 1.5 cups brown sugar with 1.5 cups white sugar. I use 1.5 times the recommended amount of crust for the recommended amount of filling.

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SMESTRADA


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Reviewed: Nov. 20, 2004

This recipe is so easy to make. It tastes delicious and was a big hit with the family. Will definitely make over and over again. I substituted crisco for the crust.

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Jen


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Reviewed: Dec. 21, 2003

i have tried several different versions of this recipe, but this one is by far the very best. the use of sour cream makes these mouth-watering.i can remember my great grandmother fixing these on very special occassions and this recipe is as close as you can get to hers.

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JONZJAIME1


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Reviewed: Dec. 3, 2003

I made two separate batches of these tarts--they were AWFUL!!! I'm SO disappointed, as I was going to bring them to a "bake-off" at work--instead, I came empty handed. The tarts spilled way over onto the pan; and any that didn't spill over STILL couldn't be removed from the tart cups anyway! What I was able to remove was actually pretty flavorless. I've never been so disappointed with a recipe in my life!

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