The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 24, 2008
Great tasting tarts! I halved the filling amount and omitted the salt. Just watch the time on these. I baked my first batch for 30 minutes (at 350F) as written and thought they were too brown. 20-25 minutes worked better for me.
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BMN
Home Town: Chicago, Illinois, USA
Living In: Friendswood, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 16, 2008
Very Good. My one complaint is not enough nuts. I added more to my batch and they came out perfect. I would also warn readers that this recipe makes more then 24.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 11, 2008
The time consuming part with this recipe was making the actual tart. Otherwise it is very easy. -Refrigerate the filling for a few minutes so it doesn't drip everywhere when you are filling the tart. -only fill the tarts halfway; during baking it increases in size. -Even when halved, this recipe makes too much filling. Next time i will use the whole 8 oz of cream cheese and add a tiny bit more flour. This way I won't have 2 oz of leftover cream cheese lying around and I will use up all the filling. -update: i made these again today and my mom suggested microwaving the butter and cream cheese for 30 seconds. they got soft and were easy to mix. but this was a really bad tip because the pastry was too soft to mold. i put it in the fridge and it became firm but while trying to mold, the pastry was very sticky. Better to let the butter and cc soften at room temperature rather than using the micro.
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Photo by Freida

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 6, 2008
This recipe is so easy. I made 14 dozen for a cookie exchange. Very delicious. I followed the recipe exactly and they turned out perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 2, 2008
These were wonderful! A big hit this Thanksgiving! I only had a 1/2 cup of pecans, so I substituted the rest with chocolate chips...MMMMMMM!! I also took the advice to drizzle chocolate over the tops. I don't have a mini muffin pan, so I made these using full muffin size, which was great because the small ones are just TOO small for something this tasty!! I did have a lot of filling left, but next time I will just have to double the dough! A++++++++
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 30, 2008
crust stuck to the pan whether you sprayed it or not
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Cooking Level: Intermediate

Living In: Victor, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 20, 2008
This turned out great! I screwed up on a couple steps, and I used alternate ingredients, but in the end, they tasted GREAT! My mistakes: making the balls too big, therefore I did not have 48 tarts. Also, I didn't adjust the cooking time for less tarts and almost ended up cooking them for too long. They still crumbled instantly when popped into the mouth - not hard at all! My alternate ingredients: Non-fat butter or substitute, Splenda brown suger blend. Still very sweet and flavorful though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 20, 2008
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. these didn't last 24 hours in my home.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by Amanda J.
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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Photo by Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA
Living In: Pinon Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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Cooking Level: Intermediate

Living In: Euclid, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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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Cooking Level: Intermediate

Home Town: Agency, Missouri, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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Photo by muggle516

Cooking Level: Intermediate

Home Town: Moorhead, Minnesota, USA
Living In: Beaver Dam, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 9, 2005
these are the best I have found
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