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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Brenda D

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

Takes a little time to assemble but well worth the effort. Will make these again.

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AZnative

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Reviewed: Dec. 13, 2008

Followed recipe as is. Turned out great. The filling was more than needed so broke the filling recipe down in half.

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tree

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Reviewed: Jan. 20, 2008

Grandma has made these for years. She puts a whole pecan on top of these yummy tarts while baking, though. Not only do they look prettier, but they taste darn good too!

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Lady Fin

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 8, 2008

This recipe was wonderful. I remember my mom making these for me when I was younger and now I can make them on my own. They came out perfect and looked just like the picture shown. I made no changes and loved the recipe just the way it was written. I plan on making these for potlucks and gatherings. Thank you!

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SherriC

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Reviewed: Dec. 16, 2007

makes about 30...

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rose

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Reviewed: Dec. 11, 2007

i've been wanting to make tarts for a while now and i chose this recipe for my coming out. i made a batch on sunday. after 30 minutes of baking, the tarts were still flat, so i waited another 10-15 minutes. after all that baking, the tarts remained flat. now it's tuesday, and i'm making another one. this batch looks different from the other and i have 15 more minutes until i taste another tart. i can't wait! they're DELICIOUS! (btw, it was too time consuming for me to mold the liners on the side, so i just place all the crust on the bottom.) --- UPDATE --- i've made this about 10 times now. i've tried other recipes but nothing beats this recipe's simplicity. i've also tried different fillings - raisins, walnuts, walnuts with choco chips, cereals - and they're all really good. although, i don't suggest walnuts alone because you can really taste the bitterness, at least i can.

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ernesta

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

I just got done making these, and they are almost gone!! These are so good. I took advice from others and added the 1 teaspoon of corn syrup to the filling, and I made mine in a non stick mini muffin pan, they came out so easily. I would only consider very little time consuming, not bad at all. But these are just terrific and will make these for my gift trays and according to hubby, I will be making these alot-LOL!!!

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Lisa

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Reviewed: Oct. 28, 2007

I have this recipe. I make it every year for Christmas and my family loves them. Try adding powdered sugar to the top after they are cooled. It makes them even better.

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Lisa

Cooking Level: Intermediate

Home Town: Chicago Heights, Illinois, USA

Living In: Lakeland, Florida, USA

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Reviewed: Jan. 8, 2007

5+++ stars. Amazingly awesome!! The only change I made was I used 4 oz. of cream cheese vs. 3 oz., and I added 1 tablespoon of sugar per other reviewer's suggestions. These are always a hit. Make sure to double the recipe because they always go. I didn't grease pastry muffin cups and had no problems with them sticking. Thanks for the great recipe.

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Cookin'NJ

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Reviewed: Dec. 27, 2006

These are great! Several people have asked for the recipe on these. I only changed one thing, as I had a problem with the sugar crystallizing, so I added about one tbsp corn syrup.

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Anja B.

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2006

Fantastic recipe. Always included in my holiday trays. I do not change a thing. Rave reviews each time I make them. Also, doubles beautifully.

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MOMMASTONE

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Reviewed: May 28, 2006

They were easy to make and I really liked them. I just rolled the dough between two sheets of parchment paper and cut circles with a wine glass - no hustle this way.

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TequilaGirl

Cooking Level: Professional

Living In: London, Greater London, England, U.K.

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Reviewed: Feb. 21, 2006

These tarts were fantastic. They did bubble up, but I didn't overfill them, so they didn't overflow. I had a cookie scoop that was the perfect size to measure the filling, so that made it go a lot faster. I loved the dough, I thought it was perfect with the filling. If the dough had been too much sweeter it might have competed with the filling, instead it was a perfect match.

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Lee Anna

Cooking Level: Expert

Home Town: Monterey, Louisiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Jan. 3, 2006

These are the best! My husband took them to work for a holiday potluck and they were the first to go

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CUPCAKE67

Cooking Level: Expert

Living In: Whittier, California, USA

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Reviewed: Dec. 29, 2005

These are the BOMB

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Renee

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: Punta Gorda, Florida, USA

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Reviewed: Dec. 27, 2005

I once saw a mini muffin pan which included a wooden tool (like a pestle) to make these kind of tarts. Since I didn't have the tool, I used an empty 35mm film container to press a small ball of dough into the muffin cup. As you push, it forces the dough up the sides of the cup and you just have to finish it a little in the sides with your fingers. It is so much more simple this way. If your cups flare more, experiment with other small bottles/containers...(cover the item with plastic wrap, in case the item isn't food-safe). Pressing all those cups with your fingers is WAY too tedious for me! I hope this helps because these cookies are too good to skip due to all the work.

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nanciejean

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Reviewed: Dec. 26, 2005

these tasted really good, but like another reviewer, the tops got holes in them, and they were VERY GREASY. they took a long time to make to.

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jellybeanbecky

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Reviewed: Dec. 24, 2005

These are divine! Bake in non-stick mini muffin tins and they come out easily. I put little balls of dough in each muffin cup and then use a wooden Pampered Chef tart shaper to form the tart shell. I also add 1 tbsp. of corn syrup to the filling to keep the sugar from crystallizing when tarts are baked. Have been making these to rave reviews for years.

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LINDIBOGGLE

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Reviewed: Dec. 22, 2005

Nice dough to work with. They turned out very pretty. The basic dough was pretty flavorless though. Maybe adding a bit of sugar to the batter would be better. I substituted Solo cherry filling due to the comments about the pecan filling. Used some of the dough to make savory tarts. Beat up some eggs, added shredded cheese and bacon bits & poured that into the tart shells and baked as directed for pecan filling - VERY GOOD.

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