Pecan Tarts

Pecan Tarts

"If you like pecan pies...you'll love these during the holidays. They melt right into your mouth."
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Ingredients

servings 195 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.
  3. Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
  4. To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
  5. Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.

Reviews

40
  1. 51 Ratings

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Most helpful positive review

Overall, this is a keeper of a recipe. However, I had to make some adjustments as I went along. First, make sure that the eggs that you use are large, or extra-large, otherwise you will have t...

Most helpful critical review

I think that the directions could be improved, and the end result is really a 3 or 4 star recipe. Be sure to grind the pecans for the filling if you prefer the soft/even consitency like store bo...

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Overall, this is a keeper of a recipe. However, I had to make some adjustments as I went along. First, make sure that the eggs that you use are large, or extra-large, otherwise you will have t...

Wonderful - big hit!! Don't forget to have some halved pecans on hand for the tops - the list of ingredients leaves this out. I add a pinch of salt, and decrease the almond extract to 1/2 tsp -...

I thought these were quite alot of work for the outcome. I liked the tarts, but you really have to stay on top of these. I only cooked the shells for 5 minutes (dot of brown in center), or...

These tarts were great! My whole family and my church loved them! I lined the muffin tins with tiny muffin cups to make it less messy and they turned out fine. Great recipe and a very attracti...

My first time with pecan tarts. I should have realized when mixing the crust that the crust is more cookie-like than pie-crust-like. My crust was a little hard, probably due to over-baking. A...

I didn't realize that this recipe was for the mini muffin cup pan and since I had some regular sized frozen tart shells in my freezer I used them instead and just followed the rest of the recipe...

Very easy to make and very delicous!! I had leftover tart shells prior to making this, so I only made the filling. End result tasted like the store bought brand!!! Maybe better! I found that i...

I think that the directions could be improved, and the end result is really a 3 or 4 star recipe. Be sure to grind the pecans for the filling if you prefer the soft/even consitency like store bo...

I'm made three batches of these for Christmas this year, and they were the best. I added them to my neighbors and friends Christmas baskets and was asked for the recipe. I didn't change anything...

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