Pecan Pie Tarts
Indulge in the irresistible charm of Pecan Pie Tarts, a delightful twist on the classic Southern dessert! These bite-sized treats feature a buttery, flaky homemade crust filled with a luscious pecan filling that's rich with flavors of brown sugar, vanilla, and light corn syrup. Perfectly portioned in a muffin tin, these tarts boast a golden-brown crust and a gooey, nut-studded center, making them ideal for holiday gatherings, dinner parties, or an everyday sweet fix. Ready in under an hour, this easy-to-follow recipe blends traditional comfort with a touch of elegance. Serve these miniature pecan pies at room temperature or gently warmed for a nostalgic, crowd-pleasing dessert that's sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 5 tablespoons Ice water
- 0.75 cup Light corn syrup
- 0.5 cup Brown sugar, packed
- 3 Eggs, large
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1.5 cups Pecan halves, chopped
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix just until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
Cut the dough into 12 circles large enough to fit into a standard muffin tin, allowing a slight overhang.
Press the dough circles into the muffin tin cups, trimming any excess dough, and refrigerate the prepared crusts while making the filling.
In a medium bowl, whisk together light corn syrup, packed brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
Fold in the chopped pecans.
Spoon the pecan filling into the prepared tart crusts, filling each about 3/4 full.
Bake in the preheated oven for 20–25 minutes, or until the filling is set and the crust is golden brown.
Remove the tarts from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve at room temperature or slightly warmed, and enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 22.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
