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Pecan Tarts

Pecan Tarts

"Individual tarts make an elegant dessert presentation."
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servings 512 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
  2. Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
  3. In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
  4. Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

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Read all reviews 47
  1. 54 Ratings

Most helpful positive review

These were great! I prepared the recipe exactly as indicated but used the small, mini-tin to make them bite size! Delicious! Will make these again!

Most helpful critical review

Filling was yummy but overflowed and crust was dry. I should have used less crust and not fill the cup to the rim.

Most helpful
Most positive
Least positive

These were great! I prepared the recipe exactly as indicated but used the small, mini-tin to make them bite size! Delicious! Will make these again!

This was a great recipe - I used the frozen, pre-made tarts since I'm really not a pastry person, and they turned out wonderfully! Using the regular-sized frozen shells, this recipe made 13 tar...

These were awesome!! i did as another reviewer suggested and made the in mini muffin pans. i made at least 30 and they were all gone by the next day. i also used a store bought pasty crust. it w...

These were pretty good. The filling was too much for 8 tarts, however. I filled mine almost to the top of the shells and they boiled over in the oven. Next time I will fill shells 3/4 full - may...

THESE are a little too sweet. they puffed up when i pulled them out of the oven but deflated after a minute. like any other tart recipe, i made a variety - pecans, walnuts with choco chips, ra...

Extremely easy to make, my very first attempt and they came out excellent. I also used store bought tarts shells it yielded about 18. I recommend this recipe if it's your first time. I have m...

First skeptical about this recipe's claims, turned out being very, very pleased. A super quick, fuss-free preparation when paired with pre-made pie/tart shells that is perfect for surprise compa...

The old standby recipe, my only change is brown sugar to get more of a caramel taste. If you have left over syrup, pour it over a layer of graham crackers and pecans, cook with the tarts for 10...

I made these in a mini muffin pan as suggested by another reviewer - they came out well, however I had a lot of trouble with the crusts. I used pre-made pie crusts and used a wide coffee cup to...

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