Mini Pecan Tarts

Delight your family and friends with these adorable Mini Pecan Tarts! Not only do they look impressive, but the homemade pie crust dough makes them taste truly delicious.

With just a few simple pantry ingredients, these pecan pie tartlets are ready in no time! They're perfect for entertaining and look great on a dessert buffet!

Check out all my other Easy Dessert Recipes for even more yummy ideas!

Mini pecan pie tarts are a delicious dessert perfect for any occasion. These bite-sized treats a classic Southern dessert sometimes known as "tassies."

They're easy to make and perfect for entertaining a crowd! Whether you're a fan of traditional pecan pie or just love sweet, nutty desserts, pecan tarts are sure to satisfy your cravings and leave your taste buds wanting more.

Looking for more recipes that use pecans? Try my full-sized Homemade Pecan Pie Recipe, Homemade Pecan Pralines or my Mini Pecan Cinnamon Rolls.

Making Perfect Mini Pecan Pie Tartlets

• This recipe uses homemade pie dough. Check out my post on Pie Crust Basics for full step-by-step photos. You can also check out my post on Pie Crust Basics Part Part Two for ideas on decorating pies using homemade pie dough.
• Make sure the ingredients for the pie dough are cold. This will ensure a flaky crust.
• Don't overfill the tarts.
• If your oven bakes unevenly, you should rotate the muffin pan halfway through the baking to ensure the tarts cook evenly on all sides.
• Allow the mini pecan tarts to cool completely before removing them from the muffin tin. This will help them to set properly and prevent them from falling apart.

Pecan Tart Calories

The number of calories in mini pecan pie tarts can vary depending on the recipe and the size of the tarts. However, this recipe contains 312 calories per mini tart.

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Fox Run Tart Tamper, WoodNon-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel5 Pieces Circle Biscuit CutterZulay Kitchen Dough Blender - Stainless Steel Pastry Cutter, Heavy Duty Dough Cutter With Blades, Pastry Blender And Butter Cutter - Pastry Cutter For Baking (Black)

Ingredients

Step-by-Step Instructions

Step 1: Combine flour and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Gradually add cold water until dough forms a ball. Chill dough in refrigerator while preparing filling.

Step 2: In a medium bowl, whisk together eggs, vanilla, corn syrup and both sugars until light and fluffy. Stir in the pecans and set aside.

Step 3: Roll out the dough until it's about ¼ inch thick. Using a small biscuit cutter, cut out 12 circles.

Baking Instructions

Step 4: Line a lightly greased muffin pan with dough circles. Fill each with 1 ½ tablespoons of pecan filling and bake at 350°F (175°C) for 25 minutes, or until golden brown.

How to Remove the Tartlets

Step 5: Remove the tray from the oven and allow the tarts to cool in the pan. Use a butter knife to gently remove the tarts from the muffin pan.

Storing and Reheating Tips

Pantry/Refrigerator: Allow the mini pecan tarts to cool completely to room temperature then place them in an airtight container or plastic storage bag in the refrigerator for up to 3 days.

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Freezer: Wrap the mini pecan tarts in either plastic wrap or aluminum foil before placing in an airtight container or freezer-safe plastic bag. You can freeze them for up to 2-3 months.

Thawing and Reheating: Allow them to thaw in the refrigerator overnight. Enjoy them at room temperature or reheat in the oven at a low temperature for a few minutes until they are warmed through.

More Recipes to Love

• Check out my other recipes for Mini Bundt Cakes, Mini Pumpkin Pie and Pumpkin Pie Treats.
• Or you might enjoy this low calorie version of the same recipe from SkinnyTaste for Mini Pecan Phyllo Tarts.

📖 Recipe Card

Lois

Mini Pecan Pie Tarts

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With just a few simple pantry ingredients, mini pecan pie tarts are ready in no time! Perfect for entertaining or snacking!

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12

Course: Desserts

Cuisine: American

Calories: 312

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Crust:

• 2 cups flour
• ½ teaspoon salt
• ⅔ cup shortening
• 6 tablespoons cold water

Pecan Pie Filling:

• 1 ¼ cups chopped pecans
• 1 ½ teaspoons vanilla
• 1 cup and 1 tablespoon corn syrup
• ¼ cup brown sugar
• 3 eggs
• ¼ cup granulated sugar

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Method

 

For the Pie Dough:

1. In a large bowl, mix together the flour and salt.
2. Add the shortening to the bowl and using two forks or a pastry cutter work the shortening into your flour mixture until the dough resembles small crumbs. Stir in 1 tablespoon at a time of the ice water. Continue adding the ice water and stirring until the dough begins to pull away from the sides of the bowl and forms a ball. The dough should be sticky, but firm. If it is dry, you need to add more water.
3. Remove the dough ball from the bowl and shape it into a flat disc. Wrap it in plastic wrap and place in the refrigerator to chill while you prepare the pecan pie filling.

For the Pecan Pie Filling:

1. In a medium mixing bowl, beat in eggs, vanilla, corn syrup and both sugars until thoroughly blended.
2. Stir in pecans. Set aside.

For the Tarts:

1. Preheat the oven to 350°F.
2. On a lightly floured surface, roll out the dough until it is about ¼ inch thick.
3. Using a small biscuit cutter, cut out circles.
4. Lightly spray the muffin tin with non-stick cooking spray.
5. Add the dough circles and push to cover the sides of each hole.
6. Add 1 ½ tablespoons of the pecan pie filling to each tart.
7. Bake for 25 minutes or until lightly browned.
8. Remove the tray from the oven and allow the tarts to cool in the pan.
9. Use a butter knife to gently remove the tarts from the muffin pan.

Nutrition

Serving: 1gCalories: 312kcalCarbohydrates: 27gProtein: 5gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 53mgSodium: 109mgFiber: 2gSugar: 10g

Notes

The circles of dough would be about 2.5" wide to fit in a traditional muffin tin that is 2x1 ¼". Use a pastry tart tamper to help you push the pie dough into the muffin pan.

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This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!