Butter Pecan Tartlets Recipe - Allrecipes.com
Butter Pecan Tartlets Recipe
  • READY IN ABOUT hrs

Butter Pecan Tartlets

Recipe by  

"These bite-sized pecan pie cookies are a special addition to your cookie platter."

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Ingredients Edit and Save

Original recipe makes 3 dozen tartlets Change Servings
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  • PREP

    1 hr
  • COOK

    12 mins
  • READY IN

    1 hr 12 mins

Directions

  1. Heat oven to 400 degrees F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
  2. Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven to 350 degrees F.
  3. Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans.
  4. Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.
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Footnotes

  • * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
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Reviews More Reviews

Jan 25, 2004

This is a very easy recipe to follow. I highly recommend it. It's even easier if you buy the store bought crust - 2 inch sweet tart shells. Bake the shells for 8 minutes at 400 degree tobrown. Great for pot-lucks. Also freezes very well.

 
Jan 25, 2004

Thank you so much 4 this recipe. At least 5 years ago I had purchased the Land O lake recipe book and of course this recipe of "Pecan Tarts" was inside the book, unfortunately I had lost the book. Anyways Im very greatful to this person that placed this recipe online. This recipe 4 "Pecan tarts" are thee best! Trust me! I have made many differnt recipes 4 "Pecan tarts" and find that these are the best "tarts" ever!!!!

 

23 Ratings

Jan 25, 2004

If you want something really quick, this is it. (I bought tart shells.) I've never had pecan pie, so I don't know if it does taste like the real thing. This is the second time I've made them. Do not serve them chilled! They'll be like hard candy wrapped in pastry.

 
Dec 19, 2007

These really are fantastic. I followed the recipe exactly and had really great results. The flavor is excellent. Watch how full you fill the cups or you'll have stuck filling all over your pan - but they'll taste great no matter what!

 
Dec 03, 2007

These cookies are good. My husband loved them so much he told me they were awful and I couldn't give them away to anyone! After reading many helpful hints, I would like to offer my own. 1. I sprayed my muffin pans to prevent sticking and difficult removal. 2. 1 tablespoon of crust is really 1 packed tablespoon. 3. The cookies did want to stick a bit around the edges. So used the backside of a thin blade parring knife and drug it around the edges until the cookie popped out. I also had to reheat the mixture as it cooled before I got to the last batch.

 
Jan 25, 2004

These little tartlets are delicious! They do taste just like a pecan pie. They did take me a while to make, but my mini muffin pan is pretty small. I would suggest using a pan for 24 mini muffins instead of 12. These also freeze beautiful.

 
Nov 15, 2010

Have been making these for Thanksgiving and Christmas for about 3 yrs in cupcake pans. They are always the first desert gone. They are time consuming but easy to make and I'm not sure if you can fail, I haven't yet. I finally invested in proper tart pans this year as I can see these will be at our Holiday table for years to come. Well worth the time to make

 
Nov 22, 2007

The tarts taste amazing, when brought to a work potluck there were none left after the first half hour. The crust, in my opinion, really makes these tarts, since it's not your usual pie crust. When it comes to preparing however, the crust does puff up quite a bit. And for me, less seemed to be more. If I tried to fill the shells up to the brim with the filling, they ended up crumbling, or looked fairly unpresentable. However, I still had more than enough beautiful tarts, and definitely plan on using this recipe again.

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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