Pecan Pie Tarts

52 Reviews

“Miniature pecan pies.” - by Ruth

Ingredients

6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
1/4 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups chopped pecans

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Metric US

Original recipe yields 30 tarts

Directions

Preheat oven to 325 degrees F (165 degrees C).
Grease 30 tart tins or muffin cups and set aside.
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.
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.
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.

Nutrition

Amount Per Serving (30 total)

Calories
209 cal
10%

Fat
14.6 g
23%

Carbs
18.2 g
6%

Based on a 2,000 calorie diet

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Reviews (52)

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126

Jillian

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 spe..." See morent 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!"

JPMJ

Jul. 9, 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 unsu..." See morere 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."

JONI K.

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 free..." See moreze wonderful, so it's easy to have them on hand."

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