Tiny Tarts

Tiny Tarts

56

"Yummy miniature pecan tarts. Wonderful on holiday cookie trays."

Ingredients

2 h {{adjustedServings}} servings 228 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven toe 325 degrees F (165 degrees C).
  2. Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
  3. Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
  4. To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
  5. Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

56
  1. 72 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

These are divine! Bake in non-stick mini muffin tins and they come out easily. I put little balls of dough in each muffin cup and then use a wooden Pampered Chef tart shaper to form the tart s...

They were easy to make and I really liked them. I just rolled the dough between two sheets of parchment paper and cut circles with a wine glass - no hustle this way.

I once saw a mini muffin pan which included a wooden tool (like a pestle) to make these kind of tarts. Since I didn't have the tool, I used an empty 35mm film container to press a small ball of ...