Mini Pecan Tarts Recipe

Introduction

Mini pecan tarts are a delightful bite-sized treat perfect for any occasion. With a buttery, flaky crust and a rich, sweet pecan filling, these tarts combine classic flavors in an irresistible way.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 large egg yolk
• 1 cup pecans, chopped
• 1/2 cup light corn syrup
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 large egg, beaten

Instructions

1. Step 1: In a medium mixing bowl, whisk together the flour, granulated sugar, and salt until well combined.
2. Step 2: Add the softened butter and blend the mixture until it resembles coarse crumbs, about 2 to 3 minutes.
3. Step 3: Stir in the vanilla extract and egg yolk until the dough begins to come together. If the dough is too crumbly, add cold water one teaspoon at a time.
4. Step 4: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Step 5: In a large bowl, combine the chopped pecans, corn syrup, brown sugar, vanilla extract, and salt.
6. Step 6: Beat the egg in a separate bowl, then add it to the pecan mixture and stir until combined. Set aside.
7. Step 7: Preheat the oven to 350°F (175°C).
8. Step 8: On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
9. Step 9: Cut out circles about 3 inches in diameter using a cookie cutter or glass, making 12 to 15 circles.
10. Step 10: Press each dough circle into the cups of a mini muffin tin, covering the bottom and sides completely.
11. Step 11: Fill each tart shell with the pecan filling, leaving a little space at the top to prevent overflow.
12. Step 12: Gently tap the muffin tin on the counter to settle the filling and remove any air bubbles.
13. Step 13: Bake for 20 to 25 minutes, or until the filling is set and the tops turn golden brown.

Tips & Variations

• Use toasted pecans for a deeper, nuttier flavor in the filling.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
• If you prefer a softer crust, brush the tart shells with egg white before baking.
• Try adding a pinch of cinnamon or a splash of bourbon to the filling for a unique twist.

Storage

Store mini pecan tarts in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat gently in a low oven for a few minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance and stored tightly wrapped in the refrigerator. Let it soften slightly before rolling out.

Can I freeze mini pecan tarts?

Absolutely. Freeze baked tarts in an airtight container for up to 2 months. Thaw at room temperature and reheat before serving for best texture.

Mini Pecan Tarts Recipe

Print Recipe

★★★★★

4.5 from 743 reviews

These Mini Pecan Tarts are delightful bite-sized treats featuring a buttery, tender crust filled with a rich, sweet pecan filling. Perfect for holidays or any special occasion, their perfectly crisp shells and gooey, nutty centers create an irresistible combination that’s sure to impress.

• Author: Windy
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 12–15 mini pecan tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Tart Crust

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 large egg yolk

For the Pecan Filling

• 1 cup pecans, chopped
• 1/2 cup light corn syrup
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 large egg, beaten

Instructions

1. Mix Dry Ingredients for Crust: In a medium mixing bowl, combine the all-purpose flour, granulated sugar, and salt, whisking until well mixed to ensure an evenly blended base.
2. Blend in Butter: Add the softened unsalted butter to the flour mixture and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs, approximately 2-3 minutes.
3. Add Wet Ingredients to Form Dough: Stir in the vanilla extract and egg yolk until the dough starts to come together. If the mixture is too crumbly, gradually add cold water one teaspoon at a time until it forms a cohesive dough.
4. Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier rolling.
5. Prepare Pecan Filling: In a large bowl, combine chopped pecans, light corn syrup, packed brown sugar, vanilla extract, and salt. Mix thoroughly to distribute ingredients evenly.
6. Incorporate Egg into Filling: In a separate small bowl, beat the egg, then stir it into the pecan mixture until fully combined. Set aside to allow flavors to meld.
7. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the tarts.
8. Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness, ensuring an even layer for uniform tarts.
9. Cut Dough Circles: Cut out circles approximately 3 inches in diameter using a cookie cutter or glass. This should yield about 12 to 15 circles for tart shells.
10. Fit Dough into Muffin Tin: Press each dough circle gently into the cups of a mini muffin tin, covering bottoms and sides evenly to form the tart shells.
11. Fill Tart Shells: Spoon the pecan filling into each prepared shell, leaving a small space at the top to prevent overflow during baking.
12. Settle Filling: Gently tap the muffin tin on the counter to level the filling and release any air bubbles for an even bake.
13. Bake the Tarts: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pecan filling is set and the tops are golden brown, indicating perfect doneness.

Notes

• Ensure the butter for the crust is softened but not melted for optimal dough texture.
• If dough feels too dry, add cold water sparingly to achieve the right consistency.
• Use a mini muffin tin for perfect mini tart sizes; regular tins will alter baking time.
• Let the tarts cool completely in the tin to set before removing to keep their shape intact.
• Store leftovers in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: mini pecan tarts, pecan tartlets, bite-sized pecan pies, holiday desserts, nutty tarts, homemade pecan filling, baked tarts