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Mini Pecan Tarts Recipe

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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.

Ingredients

Scale

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

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