Reviewed: Feb. 4, 2012

This is a great recipe! The cream cheese in the crust makes a difference, it's very similar to my Grandmother's recipe. To dress them up a bit, I drizzle a little melted white chocolate in a zig zag across them. Also, I place them in the small cupcake papers. They look beautiful on a tray or as gifts.

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Reviewer:

cmfelix

Reviewed: Jan. 7, 2012

Deeeeee-licious. And you have to love a pastry that is so easy to make and really, really good! Traycee...did you use bad butter or something...not sure how you could get this wrong. TWICE. My 8-year old daughter had no problem. Thanks Sandy.

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Reviewer:

CookingMama

Reviewed: Jan. 3, 2012

These were great! I took the advise of others and cut the filing in half. I reduced the eggs, brown sugar, and butter by half, but kept the vanilla and pecan amount the same. I also sprayed the mini tart pan with a cooking spray that had flour in it and they came right out, no problem. They were a big hit at the New Years Eve party I brought them to.

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Reviewer:

MHudson

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

Fantastic recipe - very quick to put together. I think British flour is 'wetter' than the norm as I had to add much more to get a workable dough, but other than that this is simply perfect. Baking time was only 20 minutes in our oven. Family and co-workers loved it. On the list to bake every Christmas now.

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Reviewer:

Robert

Reviewed: Dec. 20, 2011

I followed the recipe to yield half of the original yield since I was just trying it out for my boyfriend and myself. The tarts taste great; it's a good balance of sweetness and crust. The only thing I don't like about the recipe is that, once baked, the tarts are not very pretty. The top looks like overcooked cake batter. My boyfriend says it looks like brown sea-foam.

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Reviewer:

503rn

Reviewed: Dec. 14, 2011

I have baked this recipe twice. The tarts taste good but they are difficult to get out of the aluminum tart pans. What the recipe does not recommend is that the tart pans be sprayed with Pam to allow for easier removal of the baked tarts. In addition, I found that the recipe makes a lot more filling than needed for the number of tarts the dough makes. I found this to be a tedious recipe to make, especially when I had difficulty getting the tarts out of the pans.

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Reviewer:

Nuna

Reviewed: Jun. 30, 2011

I used this recipe for my first attempt at making pecan tarts. I'm glad I chose this one because not only are they simple to make, they're delicious! I'm not a baker so the thought of making pecan tarts somewhat intimidated me. I'm glad I found this recipe.

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Reviewer:

SharlaStar

Reviewed: Jun. 16, 2011

These are absolutely great, and super easy too! I make them all the time and everyone always loves them. My only suggestion is to make half less of the filing I always have wayyy too much leftover. Other than that these are great. The cream cheese pastry really compliments the filing so its not too sweet.

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Reviewer:

dani918

Reviewed: Mar. 10, 2011

WARNING!!! These are extremely addictive! I seriously could not stop eating them when I made them for Thanksgiving and neither could the rest of my family. Definitely one of my favorite recipes! I only make half of the filling...it is more than enough.

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Reviewer:

mizcox

Cooking Level: Intermediate

Home Town: Forsyth, Missouri, USA

Reviewed: Feb. 13, 2011

These were a huge hit! I have a pastry tamper, but the dough just stuck to it, so ended up shaping the dough with my thumbs. Extra fiddly, but worth it! These are so silly easy to make, and so impressive for the effort you have to put in, I can see making them A LOT! I think I'll try freezing the balls next time before shaping, just until a bit more firm, but, can't fault anything!

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