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Pecan Tarts

Pecan Tarts

Elaine L. Smith

If you like pecan'll love these during the holidays. They melt right into your mouth.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.
  3. Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
  4. To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
  5. Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.
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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 a 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 almond 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 were compeletely burnt after the second bake. Once I got the cook time down, they turned out great.