Pecan Pie Tarts Recipe -
Pecan Pie Tarts Recipe

Pecan Pie Tarts

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"Miniature pecan pies."

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Ingredients Edit and Save

Original recipe makes 30 tarts Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease 30 tart tins or muffin cups and set aside.
  3. To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
  4. To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
  5. Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2010

Simply awesome - these definitely taste just like miniature pecan pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make, but people will think you spent hours. I did cut back on the nuts a bit and used 1 & 1/3 cups but other than that I didn't change a thing. I used a miniature muffin tin to bake these and I did get more than 30 - but the more the better with these little gems!

Most Helpful Critical Review
Nov 29, 2011

Served these at Thanksgiving and they were okay, nothing great. Not as flavorful as I had hoped. Used a mini muffin tin and had twice the filling needed.

Jul 09, 2009

I only used the filling part of the recipe, and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I was unsure if 325* was the correct temperature for regular pastry but it was fine. Update: I made them with the cream cheese pastry and it was fine, but I think using regular pastry makes no real difference to the taste. I will just use pie dough from now on.

Nov 14, 2003

These were great, but turned out better once I froze the leftovers and reheated them in the oven. Reheating them gave them a richer, crispier taste. Will make again and bake a bit longer. They freeze wonderful, so it's easy to have them on hand.

Oct 02, 2011

I'm pretty sure the recipe intends these to be made in normal sized muffin tins, not mini muffin tins. It just says muffin tins in the directions and never mentions mini. You can certainly do either, but I'm pretty sure that everyone who reviewed this and had an issue with the crust vs filling ratio being off made them as mini muffins. I made these in traditional muffin tins and they turned out perfect, I got 30, and I had the right amount of filling for the crust. The crust was flaky and buttery and the filling was delicious. Hope that helps.

Dec 23, 2003

Tasted great. I made 36 tarts with the dough, but had enough filling to make another batch the next day. I will remember next time to either double the dough or cut the filling ingredients in half.

Dec 15, 2003

These turned out really well. The crust holds together nicely,but isn't tough. It browned to a very light golden brown. There should be more gooey filling though. I will decrease the nuts next time, so that the spoon isn't so full of nuts each time I fill the shell. I made mini tarts and half a recipe made 24 and I baked for 20 minutes.

Apr 11, 2004

This is a great recipe! If you like a creamier filling, cut back on the pecans by about 1/4 cup. Using the small tart tins and making the crust on the thinner side, I got @6 dozen of tarts. And there was just enough filling for this number of tarts.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 79 mg
  • 3%

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

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