Pecan Tarts Recipe -
Pecan Tarts Recipe

Pecan Tarts

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"Individual tarts make an elegant dessert presentation."

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Ingredients Edit and Save

Original recipe makes 8 tarts Change Servings


  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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Reviews More Reviews

May 31, 2004

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!

Feb 22, 2005

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 tarts. I served them with a dollop of unsweetened whipped cream on top to counter the uber-sugaryness of the tarts.

Nov 13, 2007

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 worked just fine

Mar 02, 2008

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 - maybe making 10 - 12 tarts.

Feb 17, 2008

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, raisins, and cereal. what i do is i just add a tablespoon or more of the choices in the molded crust, mix the filling then pour it over the "variety" and crust. i didn't double the recipe and made 24 regular cupcake sizes. (by the way, i don't roll the dough. i divide it by 2. take one and divide it by 4, then divide those by 3s. repeat for the other one, and ask help from my 5 year old daughter to mold the doughs :D).

Dec 19, 2011

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 made these several times (over 100) I sold them by the dozen to raise money for my daughters boxing trips. I always have satisfied customers that always come back for more.

Aug 29, 2007

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 company. Added extra pecans as previously recommended...very regal results! Made it to one of my favorite recipes!

Jan 03, 2008

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 cut out circles. They fit into the tin prefectly, but when I put them in the oven to brown them slightly before putting in the pie filling the crusts shrunk a lot! Just thought I would add as a caution for the next cook that is still learning!


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

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

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