These mini Pecan Tarts have a buttery, flaky crust and a rich and gooey pecan pie filling. A bite-size treat that’s perfect for holiday gift giving or entertaining.
Looking for more pecan desserts for the holidays? Check out my Bourbon Pecan Pie, Pecan Sandies and Pecan Pie Thumbprint Cookies.
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I do my Christmas cookie and treat baking in the days leading up to Christmas Eve. Then, along with my mom’s famous (and very easy) Gingerbread Cake, I set out trays of all our favorite holiday treats for an easy dessert.
After all the pie baking that preceeds Thanksgiving, these easy Pecan Tarts are a welcome break! They’re the perfect little grab and go dessert for a holiday dessert buffet.
This classic recipe is another winner from my mom’s recipe binder. You may know them as pecan tassies but Mom called them Pecan Tarts, so tarts they shall always be for me!
Whatever you call them, these divine mini pecan pies with a flaky cream cheese based pie crust are a must-bake recipe at Christmas time.
I love pulling out her old typewritten recipe cards that hold these beloved recipes. You can see that right below the Pecan Tart recipe is her recipe for Lemon Bars, another holiday mainstay in our house.
Table of contents
Ingredient Notes
Tart shell: All-purpose flour, softened cream cheese, and softened butter.
Pecan pie filling: A large egg, light brown sugar, salt, pure vanilla extract, melted butter, and chopped pecans.
How to Make Pecan Tarts
- Add the flour, cream cheese and butter to a large mixing bowl.
- Use an electric hand mixer to combine the mixture.
- Work the dough with your hands to form it into a ball and place it on a large sheet of plastic wrap.
- Flatten it into a disc shape then enclose it in the plastic wrap. Refrigerate the pastry dough for at least an hour.
- In a medium mixing bowl, use an electric hand mixer to combine the egg, brown sugar, salt, and vanilla.
- Use a spoon to stir in the melted butter and pecans.
- Remove the chilled dough from the refrigerator and divide it into 24 evenly sized balls. Place the balls into thr greased wells of a 24-cup mini muffin pan.
- Pat each ball of pastry dough down and up the sides of the wells with your fingers to form a cup for the filling.
- Place a small amount of the filling in each pastry lined muffin cup, dividing it evenly between the 24 tart shells.
- Bake in a preheated 350 degree F oven for 18 to 20 minutes or until nicely browned and set.
- Remove from the oven and allow them to cool in the muffin pan for at least 15 minutes. Then, pop the tarts out of the pan and transfer them to a wire rack to cool completely.
Tips for the Best Pecan Tarts
Evenly sized tarts: Use a small cookie scoop for the pastry dough, then roll with your hands to form neat balls and place them in the muffin tin. Press the dough down across the bottom of the wells and about halfway up the sides to form a cup. Repeat to fill the pan, then use the same scoop to add the filling in even amounts to the tart shells.
Removing the tarts from the pan: Make sure you coat the sides of the mini muffin cups well with nonstick cooking spray. It’s vital you allow the tarts to cool in the pan for at least 15 minutes to ensure they hold their shape when you remove them. Then, use the tip of sharp knife to run around the edges of the tarts and pry them out with the knife or the tines of a fork.
Storage Tips
Transfer the completely cooled Pecan Tarts to an airtight container and store in a cool, dry place for up to 4 to 5 days. For longer storage, transfer to the refrigerator for up to a week or freeze for up to 2 to 3 months.
More Vintage Holiday Treats
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Pecan Tarts
Ingredients
- 1 cup all-purpose flour
- 3 ounces cream cheese, softened
- ½ cup butter, softened
- 1 large egg
- ¾ cup light brown sugar
- 1 pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter, melted and slightly cooled
- ⅔ cup chopped pecans
Instructions
- In a large bowl, use an electric mixer to combine the flour, cream cheese and butter. Work the dough with your hands to form it into a ball and then flatten it a little into a disc. Wrap with plastic wrap and refrigerate for at least an hour.
- Preheat oven to 350 degrees F. Coat a 24-cup mini muffin pan (or two 12-cup mini muffin pans) with nonstick cooking spray, making sure to coat the sides of the wells.
- Remove the chilled dough from the refrigerator and divide it into 24 evenly sized balls (I find it easiest to do this with a small cookie scoop). Place each ball of dough into a well in the muffin pan. Use your fingers to pat the dough down and about halfway, or slightly more, up the sides.
- In a medium mixing bowl, use an electric hand mixer to combine the egg, brown sugar, salt, and vanilla. Use a spoon to stir in the melted butter and pecans. Place a small amount of the filling in each pastry lined muffin cup, dividing it evenly between the 24 tart shells (using a small cookie scoop for the filling makes it easy).
- Bake for 18 to 20 minutes or until nicely browned and set. Remove from the oven and allow to cool in muffin pan(s) for at least 15 minutes then use the tines of a fork or small sharp knife to pop the tarts out of the pan. They will come out easier and hold their shape better if they have set up a bit. Allow them to cool completely on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published on December 21, 2013. It has been updated with new text and images.
How many cream cheese do I use , 3 oz or 13 oz?
3 ounces.
I just made them this afternoon but I used paper liners in the tin and I don’t think that was a good idea. They tasted great but the outside seemed a little doughy. I’m making another batch with out the paper liners. Has anyone ever made them with the liners?
A good friend gave me 2/10 lb bags of chopped almonds, this recipe is calling me 🙂
I made a batch following this recipe, there wasn’t enough dough for 24 mini tarts. Next time I’ll double the recipe & add 1 tea of sugar to crust. I also toasted the pecans, makes a big difference, def a keeper. Merry Christmas 🙂
Have made this recipe for many years, so delish! My recipe calls these “Pecan Tassies”.
My youngest sister recently discovered her love for pecan pies, so I`m glad these make tiny tarts that would be perfect for her to bring and share with her college friends. 🙂
These are very dangerous Valerie! I don’t think I would be able to stop eating them!!! Hope you and your family have a wonderful holiday!!!!
Thanks so much, MJ! A very Merry Christmas to you and your family as well 🙂
Perfect little bites for a holiday table.