pecan pie tarts recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pecan pie tarts recipe

I’m so excited to share this pecan pie tarts recipe with you all. As a busy mom, I’m always on the lookout for recipes that are not only delicious but also easy to make and perfect for my family.

This recipe checks all the boxes. Pecan pie tarts are a classic dessert that originated in the southern United States, where pecans are abundant.

The combination of the crunchy pecans and the gooey filling is just irresistible. My kids love helping me make these tarts, and they’re always a hit at family gatherings.

I love that this recipe is relatively healthy compared to other desserts, thanks to the use of whole wheat pastry dough and natural sweeteners. Plus, it’s easy to customize with your favorite nuts or spices.

I’ve been making this recipe for years, and it’s one of my go-to’s for special occasions. The best part?

It’s actually quite easy to make, even for a beginner baker like me. I’ve included a few tips below to ensure your tarts turn out perfectly every time.

Pecan Pie Tarts

4.6 from 1130 votes

These pecan pie tarts feature a buttery, flaky crust filled with a rich, gooey pecan filling. They are perfect for holiday gatherings or as a sweet treat any time of year.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 cup pecan halves
1/2 cup light corn syrup
1/2 cup packed brown sugar
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a mixing bowl, combine the flour and salt, then cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
3Gradually add ice water, 1 tablespoon at a time, stirring with a fork until the dough holds together.
4Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
5On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness.
6Cut out 12 circles slightly larger than the muffin tin cups, then press each circle into the muffin tin cups, ensuring the dough comes up the sides.
7Place the muffin tin in the refrigerator while you prepare the filling.
8In a small saucepan over medium heat, combine the corn syrup and brown sugar, stirring until the sugar dissolves and the mixture is smooth, about 2 minutes.
9Remove from heat and let cool slightly, then whisk in the eggs, melted butter, vanilla extract, and salt until well combined.
10Fold in the pecan halves.
11Remove the muffin tin from the refrigerator and divide the pecan filling evenly among the 12 tart shells, filling each about three-quarters full.
12Bake for 18 to 20 minutes, until the filling is set and the crust is golden brown.
13Let the tarts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Plastic wrap
Rolling pin
12-cup muffin tin
Small saucepan
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 220mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For a richer flavor, toast the pecan halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant before adding to the filling. These tarts can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Pecan Pie Tarts Works

I love serving these pecan pie tarts at family gatherings because they’re easy to grab and go, and everyone loves them. Plus, they’re perfect for special occasions like holidays or birthdays.

If you’re looking for a dessert that’s both delicious and relatively healthy, look no further than this recipe. And don’t forget to store any leftovers in an airtight container in the fridge for up to 5 days – they’ll stay fresh and delicious for days.

❓ Frequently Asked Questions About Pecan Pie Tarts

Q: What type of nuts can I use in place of pecans?

You can use any type of nut you like in place of pecans, such as walnuts or hazelnuts. Just be sure to adjust the baking time accordingly.

Q: Can I make these tarts ahead of time?

Yes, you can make the dough and filling ahead of time and store them in separate containers in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Do I need to chill the dough before rolling it out?

No, you can skip chilling the dough if you’re short on time. However, if you want a more flaky crust, it’s worth taking the extra step.

Q: How do I prevent the filling from oozing out while baking?

To prevent the filling from oozing out while baking, make sure to seal the edges of the pastry well and use a small amount of water to help hold it in place.

Q: Can I use a pre-made pie crust instead of making my own?

You can use a pre-made pie crust if you’re short on time or don’t feel like making your own. However, keep in mind that it may not have the same texture and flavor as homemade pastry dough.

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.

Similar Posts