pecan mini tarts recipe

Written BySheba G Updated On
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The Best pecan mini tarts recipe

I am so excited to share this recipe for pecan mini tarts with you. I first discovered these bite-sized treats at a local farmer’s market, and I was immediately hooked.

The combination of the crunch of the pecans and the flaky pastry is just perfect. My family loves when I make these for special occasions, like holidays and birthdays.

They are also a great snack for a quick pick-me-up during the week. As a bonus, they’re relatively easy to make and can be customized with your favorite toppings.

I’ve found that using a mixture of light brown sugar and maple syrup gives them a rich, velvety flavor that my kids just can’t get enough of. And the best part?

They’re relatively healthy compared to other sweet treats, thanks to the nuts and whole wheat pastry. When I’m feeling fancy, I like to add a sprinkle of sea salt on top for an extra touch of sophistication.

My kids love helping me make these, too – they’re a great way to get them involved in the kitchen and teach them about measurements and mixing. Plus, who doesn’t love getting their hands dirty with some good old-fashioned playdough (I mean, pastry)?

Pecan Mini Tarts

4.6 from 1011 votes

Delicious, bite-sized pecan mini tarts with a sweet, gooey filling and a buttery crust. Perfect for holiday gatherings or as a sweet treat.

Prep Time25 mins
Cook Time18 mins
Resting Time0 mins
Total Time43 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 tsp salt
1 tbsp cold water

For the Filling

1 cup packed light brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1 cup pecan halves
1 egg, lightly beaten

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a mini muffin tin with paper liners.
3In a mixing bowl, combine flour, sugar, and salt.
4Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5Add cold water and mix until the dough comes together.
6Divide the dough into 12 equal pieces and press each piece into the bottom and up the sides of the mini muffin cups.
7Chill the crusts in the refrigerator while preparing the filling.
8In a medium bowl, whisk together brown sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
9Stir in the pecan halves and mix well.
10Add the beaten egg and stir until the mixture is smooth and well combined.
11Divide the filling evenly among the chilled crusts, pressing down gently to ensure the pecans are well covered.
12The filling should be level with the top of the crusts.
13Bake for 18-20 minutes, or until the filling is bubbly and the crusts are golden brown.
14Allow the tarts to cool in the pan for 5 minutes, then carefully remove them from the pan and transfer them to a wire rack to cool completely.
15The filling will thicken as it cools.
16Allow the tarts to cool completely before serving.
17Serve at room temperature or slightly chilled.

🔧Equipment

Mixing bowl
Rolling pin
Mini muffin tin
Measuring cups and spoons
Sieve

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure the butter is cold when making the crust for a flaky texture. You can substitute maple syrup for the corn syrup if preferred.

Watch Video Of How Pecan Mini Tarts Works

These pecan mini tarts are always a hit at family gatherings and parties – they’re easy to grab off a platter or plate and perfect for snacking on while mingling.

And because they’re so customizable with your favorite toppings, everyone can have their own unique treat.

Plus, they keep well in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

❓ Frequently Asked Questions About Pecan Mini Tarts

Q: What type of nuts can I use instead of pecans?

While pecans are my top choice for these mini tarts, you can definitely experiment with other types of nuts like walnuts or hazelnuts.

Q: Can I make these ahead of time?

Yes, you can definitely make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: How do I prevent the pastry from becoming too soggy?

To prevent the pastry from becoming too soggy, make sure to not overfill the pastry cups and also bake them until they’re lightly golden brown.

Q: Can I use store-bought puff pastry instead of making my own?

You can definitely use store-bought puff pastry if you prefer – just thaw it according to the package instructions before rolling it out.

Q: How do I know when the mini tarts are done baking?

The mini tarts are done when they’re lightly golden brown on top and firm to the touch.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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