Pecan Tarts

"Overall, this is a keeper of a recipe. However, I had to make some adjustments as I went along. First, make sure that the eggs that you use are large, or extra-large, otherwise you will have to use ..." See morea little water to make the pastry the right consistency to pat into the mini muffin pan. Also, I added a pinch of salt to both the pastry dough, and the filling. It's kind of cumbersome to work with one pan as I did...if I make this recipe again, which I probably will, I will invest in another muffin tin, that way I can bake the shells all at the same temperature, and then lower the temp for the filling. Otherwise, this is a very nice recipe to fill in your holiday cookie tray!"

"Wonderful - big hit!! Don't forget to have some halved pecans on hand for the tops - the list of ingredients leaves this out. I add a pinch of salt, and decrease the almond extract to 1/2 tsp - the a..." See morelmond flavor is a bit overpowering. *Note that the recipe says to decrease the temperature when baking with the filling* - it's easy to overlook that instruction. Also, it helps to separate the dough before shaping it (makes exactly 24 shells). I have made these several times, and I now cut the filling ingredients in half because I end up with so much left over (tastes great warmed over vanilla ice cream though!). A very pretty way to serve them is to place them on a large white platter, and arrange blueberries and whole strawberries with the stems around them. Thanks for the recipe!"

"I thought these were quite alot of work for the outcome. I liked the tarts, but you really have to stay on top of these. I only cooked the shells for 5 minutes (dot of brown in center), or they ..." See morewere compeletely burnt after the second bake. Once I got the cook time down, they turned out great. "