Mini Pecan Tarts Recipe: Indulge in the irresistible flavors of these homemade Mini Pecan Tarts! These bite-sized treats feature a flaky, buttery crust filled with a rich and gooey pecan filling, making them perfect for holiday gatherings, dessert tables, or an everyday sweet indulgence. Follow this detailed recipe to create a batch of perfectly golden, nutty tarts that will impress family and friends with every delicious bite.
How to Make Pecan Butter Tarts (SO EASY!)
Ingredients
1.For the Tart Crust:
- 1 ¼ cups (155g) all-purpose flour
- ½ cup (113g) unsalted butter, cold and cubed
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 2 to 4 tablespoons ice water
2.For the Pecan Filling:
- ¾ cup (150g) light brown sugar
- ¼ cup (60ml) corn syrup (light or dark)
- ¼ cup (60g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup (90g) chopped pecans
3.For Garnishing (Optional):
- Whipped cream
- Whole pecans
- Caramel drizzle
Instructions
1.Prepare the Tart Dough
- Mix Dry Ingredients – In a large mixing bowl, combine all-purpose flour, salt, and sugar. Stir well to distribute evenly.
- Cut in Butter – Add the cold, cubed butter and use a pastry cutter or your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
- Add Ice Water – Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. It should hold its shape without being sticky.
- Chill the Dough – Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step helps the butter firm up, making the crust flakier.
2.Preheat and Prepare Tart Shells
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini muffin tin or tart molds to prevent sticking.
- Roll out the chilled dough on a lightly floured surface until it’s about ⅛-inch thick.
- Use a round cookie cutter (or a glass) to cut circles slightly larger than your muffin tin cavities.
- Gently press each dough circle into the greased muffin tin, making sure it fits snugly against the sides. Prick the bottoms lightly with a fork to prevent puffing up.
3.Make the Pecan Filling
- In a medium bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt until smooth and fully combined.
- Fold in the chopped pecans, ensuring they are evenly distributed.
4.Fill and Bake
- Spoon about 1 tablespoon of the pecan filling into each tart shell, filling them about ¾ full. Be careful not to overfill, as the filling will expand slightly while baking.
- Bake for 18-22 minutes, or until the filling is set and the crust is golden brown.
- Remove from the oven and let the tarts cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.
5.Garnish and Serve
- Once the tarts have cooled, you can garnish them with whipped cream, a whole pecan, or a drizzle of caramel sauce for an extra touch of indulgence.
- Serve and enjoy! These mini pecan tarts taste best when slightly warm, but they’re also delicious at room temperature.
Conclusion
These Mini Pecan Tarts are the perfect dessert for any occasion. Their flaky crust and gooey, nutty filling make them a crowd-pleaser, whether you’re serving them at a holiday gathering, tea party, or just as a sweet treat for yourself. With a balance of buttery richness and caramelized pecans, they deliver big flavor in a small bite.
Best of all, they store well! You can keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze beautifully for up to 3 months—just thaw at room temperature before serving.
Try this recipe today, and let the delightful combination of butter, brown sugar, and pecans melt in your mouth. Happy baking!
FAQs:
How long do you cook pecan tarts for?
Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full. Bake in the preheated oven until pastry is golden brown and filling is set, about 30 to 35 minutes.
Does a pecan tart need to be refrigerated?
How to Store Pecan Tarts In the fridge: Your pecan tarts will store just fine at room temperature for 1-2 days, but any longer than that, you’ll want to keep them in the fridge. You can set them in an airtight container or in a Ziploc bag, but just make sure they’re in a single layer, or the filling will stick!
How long can you eat pecan pie?
three to four days
How Long Does Pecan Pie Last? According to the USDA, your homemade pie will last for three to four days when stored in the fridge properly wrapped in plastic wrap, aluminum foil, or a pie storage container. Store-bought pies will last the same amount of time unless otherwise stated on the label.
Is pecan pie good warm?
Although it can be served warm, pecan pie is best when it’s completely set. Very often, I’ll make my pecan pie the night before Thanksgiving; by the next day, it’s perfect. The only hard part is keeping my fork out of the pan until guests arrive.
How long are pies good for?
We recommend letting them come up to room temperature before serving. Fruit pies are best stored at room temperature and eaten within 2 days of purchase. However, they can also be refrigerated for up to 5 days.
