Name: Pecan Tarts
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 stick butter, softened ((113g)); 4 oz cream cheese, softened ((113g)); 1¼ cup All Purpose Flour ((151g)); 1 large egg, beaten; 1 Tablespoon butter, melted ((28g)); ½ teaspoon vanilla extract ((2g)); ½ cup chopped pecans ((50g)); ¾ cup Brown Sugar, packed into cup ((162g)); 30 pecan halves, optional

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If you love pecan pie, don’t miss these popular, flavorful mini Pecan Tarts! The combination of brown sugar and pecan filling inside a delicate homemade “pie crust” is heavenly. Keep these simple pecan tarts in mind for the holidays, potlucks, or just because! You won’t be disappointed.

How to Make Pecan Tarts

You can find the full, printable pecan tart recipe further down in this post. Here is a quick look at our steps!

In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add the flour, mixing until the mixture forms a ball. Cover and refrigerate for 30 minutes.

Dough in a bowl for crust of pecan tarts.

For the Filling: Mix brown sugar, egg, melted butter, and vanilla extract in a large bowl until combined. Then, stir in the pecans. Set aside.
After chilling the dough, roll it into one inch balls. Press into the bottom and up the sides of greased mini muffin cups/tin. Next, spoon the filling into each of the cups, filling about 3/4 full. You can top with pecan halves as we did if you’d like!

Bake at 350 degrees F for 20-25 minutes. Cool 2-3 minutes before removing from the pans.

Makes 24 miniature pecan tarts.

Pecan Tarts

Melissa and BeBe

These flavorful bite sized pecan tarts are a delicious combination of brown sugar and pecans and in a delicate, buttery "pie crust".

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Prep Time 30

Cook Time 25

Course Dessert

Cuisine American

Servings

Ingredients

For the Crust/Shell

1 stick butter, softened (113g)
4 oz cream cheese, softened (113g)
1¼ cup All Purpose Flour (151g)

For the Filling

1 large egg, beaten
1 Tablespoon butter, melted (28g)
½ teaspoon vanilla extract (2g)
½ cup chopped pecans (50g)
¾ cup Brown Sugar, packed into cup (162g)
30 pecan halves, optional

Instructions

For the dough: In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add the flour, mixing until the mixture forms a ball. Cover and refrigerate for 30 minutes.
For the Filling: Mix brown sugar, egg, melted butter, and vanilla extract in a large bowl until combined. Then, stir in the pecans. Set aside.
After chilling the dough, roll it into one inch balls. Press into the bottom and up the sides of greased mini muffin cups/tin. Next, spoon the filling into each of the cups, filling about 3/4 full.
Bake at 350 degrees F for 20-25 minutes. Cool 2-3 minutes before removing from the pans.
Makes 24 miniature pecan tarts.