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Tiny Tarts

Tiny Tarts

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M. R. Hayes

Yummy miniature pecan tarts. Wonderful on holiday cookie trays.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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:
  • 46 mg
  • 15%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

LINDIBOGGLE
26
12/24/2005

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 shell. I also add 1 tbsp. of corn syrup to the filling to keep the sugar from crystallizing when tarts are baked. Have been making these to rave reviews for years.

TequilaGirl
22
5/28/2006

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.

nanciejean
20
12/27/2005

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 dough into the muffin cup. As you push, it forces the dough up the sides of the cup and you just have to finish it a little in the sides with your fingers. It is so much more simple this way. If your cups flare more, experiment with other small bottles/containers...(cover the item with plastic wrap, in case the item isn't food-safe). Pressing all those cups with your fingers is WAY too tedious for me! I hope this helps because these cookies are too good to skip due to all the work.