Pecan Tarts

FullSizeRenderAnother Christmas has come and gone which means another year of baking delicious treats. Not that I don’t have an excuse any other time of the year. Instead of making one large pie I decided to make several bite size desserts. This took a bit longer but they all turned out so yummy and everyone loved them! The pecan tarts had a perfect flaky crust and the center was just the right amount of gooey. I’ve never been a huge fan of pecan pie because of the texture. It’s too gooey in the middle and it’s not really something you can chew. I always end up eating only the crust, pecans, and a little bit of the filling to get some flavor. This is why I love the bite size tarts, it combines all of the best parts of the pie in one bite. I hope you enjoy!


Makes 24 Tarts


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt


  • 1 egg
  • 2 tablespoon butter, melted
  • 3/4 cup cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped pecans


For the Crust:

1. Preheat the oven to 350 degrees F. Spray a mini muffin pan with cooking spray and set aside.

2. In a medium bowl, using an electric mixer beat the butter and brown sugar until creamy. Add the flour and salt and beat until combined.

3. Take a tablespoon and of dough and press into each mini muffin cup. Set aside and make filling.

4. For the filling, combine all of the filling ingredients in a medium bowl. Stir (do not beat) together with a whisk until combined. Pour filling into cups until almost full. Bake for 18 minutes or until lightly golden brown.

Store in airtight container.


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