Reviewed: Dec. 19, 2011

These are good, but they are easy to overfill, thus making it hard to get them out of the pan.

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Reviewer:

Lippman

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

Reviewed: Dec. 17, 2011

These are quite yummy, and they are not too sweet. I added about 1/4 cup coconut and, 1 Tbls white corn syrup to the filling. I also added 1 Tbls sugar to the dough. However, I really had to scrimp so that all the tart shells had some filling. I pressed the dough into the mini tins by hand, then I took an egg (washed it first) and pressed it into the tart shell to round it off. I cooked them for 25 minutes and then left them sitting in the oven for another five minutes with the temperature control turned off. This recipe is a keeper!

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Reviewer:

Irene

Reviewed: Dec. 1, 2011

Spectacular. My tarts just came out of the oven and they are utterly fantastic. I am amazed at the simplicity of this recipe. I made just three changes: I added 2 tbps icing sugar to the crust and one tbp corn syrup and some dark choc chips to the filling. Oh and I used walnuts because you can't find pecans here is Pakistan when I live. Thank you for this fab recipe, I think I am going to try the tart crust with some savoury fillings as well.

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Reviewer:

creativecookie

Cooking Level: Intermediate

Living In: Karachi, Sindh, Pakistan

Reviewed: Oct. 7, 2011

Delicious and so easy! I didn't change anything, just followed the recipe.

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Reviewer:

JayVee

Reviewed: Apr. 11, 2011

I made these for a murder mystery dinner party and they were a huge hit. Everyone thought I bought them. :)

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Reviewer:

Kai

Cooking Level: Expert

Home Town: Orange, California, USA

Reviewed: Dec. 18, 2010

these are always the first to go on cookie trays. getting ready to make these for the fourth holiday season!

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Reviewer:

IEATROACHES

Reviewed: Dec. 16, 2010

I thought these were pretty good. The filling was tasty- I probably overbaked it b/c the filling was sort of hard (probably should've been much gooier and sticky). I didn't care for the crust- lacked any flavor and it was way too crumbly. It was too much work. I prefer a crust that's more substantial.

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Reviewer:

GLITTERMISS

Reviewed: Nov. 12, 2010

I LOVE these. Only change I made is equal amounts of pecans and sugar (heaping 1/2 cup) and I did add the corn syrup as suggested. Makes exactly 24. The dough is SO easy to work with. I use a cookie scoop, place dough into mini muffin pans and use thumb to make center "hole". Very quick....then I use 2 teaspoons and scrape filling into hole. Is it Christmas yet?? I want to make these :+) BTW the filling does get light and "airy" but that is what this recipe is supposed to do. It is not thick, pecan pie like. They are so good. Everybody always wants the recipe. MAKE THESE Impressive for a cookie exchange or tray.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Shadyside, Ohio, USA

Reviewed: Dec. 28, 2008

This recipe has been in my family for years, and it is one of my all time favorites just as it is. My grandma called them Butter Tarts or Pecan Tassies. Over the years I've simplified the preparation. I drop pre-measured scoops of the dough into non-stick mini-muffin tins. Then I use a tamper to mold the dough in the tins. Finally, I put the filling in a pastry bag and fill each cup about two-thirds full. Very quick and easy.

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