Pecan Tarts

These mini pecan tarts feature a buttery cream cheese crust and a sweet, nutty filling made with brown sugar, butter, and chopped pecans. Perfect for holiday gatherings, parties, or dessert tables, this easy-to-make recipe yields bite-sized treats that are crisp on the outside and rich on the inside. Serve chilled or at room temperature for a classic, crowd-pleasing dessert.

Ingredients

• For the crust:
  • 1 cup all-purpose flour
  • 3 ounces cream cheese, softened
  • ½ cup butter, softened
• For the filling:
  • 1 large egg
  • ¾ cup light brown sugar
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter, melted and slightly cooled
  • ⅔ cup chopped pecans

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Instructions

1. Prepare the dough: In a large bowl, use an electric mixer to combine the flour, cream cheese, and softened butter. Work the dough with your hands to form a ball, then flatten slightly into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Preheat the oven: Set oven to 350°F (175°C). Coat a 24-cup mini muffin pan (or two 12-cup pans) with nonstick cooking spray, making sure to cover the sides of each well.
3. Form the tart shells: Remove the chilled dough from the fridge and divide into 24 even portions (a small cookie scoop works well). Place each portion into a muffin cup and press it evenly along the bottom and up the sides.
4. Prepare the filling: In a medium bowl, use a hand mixer to combine the egg, brown sugar, salt, and vanilla. Stir in the melted butter and chopped pecans by hand.
5. Assemble the tarts: Spoon the filling evenly into each prepared tart shell. Using a small cookie scoop makes this step easy and uniform.
6. Bake: Bake for 18–20 minutes, or until the tarts are golden brown and set.
7. Cool: Let the tarts cool in the pan for at least 15 minutes, then carefully remove them using a fork or small knife. Allow them to cool completely on a wire rack before serving.

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Why You’ll Love This Recipe

• Sweet and nutty: The combination of brown sugar, butter, and pecans creates a classic, rich flavor.
• Perfectly bite-sized: Mini tarts are ideal for parties, desserts, or gifting.
• Easy to make: Simple ingredients and straightforward steps make this accessible for bakers of all levels.

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Tips

• Chill the dough properly; it makes shaping the tart shells easier.
• Press the dough gently along the sides to avoid cracking.
• Let the tarts cool completely before removing them for a neat, intact shape.

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Variations and Substitutions

• Nut alternatives: Swap pecans for walnuts, almonds, or hazelnuts.
• Sweetener swap: Use dark brown sugar or coconut sugar for a different flavor profile.
• Add chocolate: Sprinkle mini chocolate chips in the filling for a chocolate-pecan twist.
• Gluten-free: Substitute with a gluten-free flour blend.

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FAQs

Q: Can I make these ahead of time?
A: Yes, store in an airtight container at room temperature for 2–3 days, or freeze for up to a month.

Q: Can I use larger muffin pans?
A: Mini muffin pans work best to get the classic tart size, but you can double baking time if using larger pans.

Q: Can I use roasted pecans?
A: Absolutely—roasted pecans add a deeper, toasted flavor to the tarts.

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Serving

• Serve as a dessert at gatherings or as a sweet snack with tea or coffee.
• Pair with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.

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Suggestions

• Garnish with a light dusting of powdered sugar or a few whole pecans on top.
• Make a variety platter with different nuts or chocolate variations to impress guests.
• These tarts make a wonderful homemade gift when packed in a decorative box.