Individual tarts make an elegant dessert presentation.

Pecan Tarts

recipe pastry

eggs, beaten

white sugar

butter, melted

corn syrup

vanilla extract

pecans

Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.


Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.


In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.


Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.


These were great! I prepared the recipe exactly as indicated but used the small mini-tin to make them bite size! Delicious! Will make these again!

This was a great recipe - I used the frozen pre-made tarts since I'm really not a pastry person and they turned out wonderfully! Using the regular-sized frozen shells this recipe made 13 tarts. I served them with a dollop of unsweetened whipped cream on top to counter the uber-sugaryness of the tarts.

These were awesome!! i did as another reviewer suggested and made the in mini muffin pans. i made at least 30 and they were all gone by the next day. i also used a store bought pasty crust. it worked just fine

These were pretty good. The filling was too much for 8 tarts however. I filled mine almost to the top of the shells and they boiled over in the oven. Next time I will fill shells 3/4 full - maybe making 10 - 12 tarts.

THESE are a little too sweet. they puffed up when i pulled them out of the oven but deflated after a minute. like any other tart recipe i made a variety - pecans walnuts with choco chips raisins and cereal. what i do is i just add a tablespoon or more of the choices in the molded crust mix the filling then pour it over the "variety" and crust. i didn't double the recipe and made 24 regular cupcake sizes. (by the way i don't roll the dough. i divide it by 2. take one and divide it by 4 then divide those by 3s. repeat for the other one and ask help from my 5 year old daughter to mold the doughs:D).

First skeptical about this recipe's claims turned out being very very pleased. A super quick fuss-free preparation when paired with pre-made pie/tart shells that is perfect for surprise company. Added extra pecans as previously recommended...very regal results! Made it to one of my favorite recipes!

Extremely easy to make my very first attempt and they came out excellent. I also used store bought tarts shells it yielded about 18. I recommend this recipe if it's your first time. I have made these several times (over 100) I sold them by the dozen to raise money for my daughters boxing trips. I always have satisfied customers that always come back for more.

I made these in a mini muffin pan as suggested by another reviewer - they came out well however I had a lot of trouble with the crusts. I used pre-made pie crusts and used a wide coffee cup to cut out circles. They fit into the tin prefectly but when I put them in the oven to brown them slightly before putting in the pie filling the crusts shrunk a lot! Just thought I would add as a caution for the next cook that is still learning!

I made these tarts last year for christmas gift and my hairdresser love them.

Honestly wish it came with a crust recipe so you don't have to go searching around for one that may-or-may-not be able to cook within the time frame though it looks very delicious!

pecan tarts

Servings: 8

Cost: $3.23 /serving

Author : Britney Satterfield

Ingredients

Instructions

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