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Pecan Tarts are delicious pastries with a sweet caramel and chopped pecan filling.

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Pecan Tarts are a mini version of pecan pie.

These small tarts made with store bought pastry are the perfect handheld treat.

This pecan tart recipe takes about forty minutes from start to finish and produces twelve tarts.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these mini pecan pies, I started by placing a thawed unbaked pie shell on a lightly floured counter.

Then I rolled the pie shell out into a 12 inch circle.

 

I used a 3 inch cookie cutter to cut 12 circles in the pastry.

Then I sprayed a muffin tin well with cooking spray.

I also cut strips of parchment paper to place under the tarts to make it easy to lift them from the muffin tin.

I placed a parchment paper strip in one of the muffin cups and placed a circle of pastry on top.

I pushed the pastry circle down into the bottom of the muffin cup and up the sides slightly to form a mini pie shell.

I repeated the process with the other eleven pastry circles.

Then I set the muffin tin aside while I prepared the filling.

I poured some light corn syrup and granulated sugar into a mixing bowl.

I added some melted butter, an egg, vanilla extract and salt to the bowl.

I stirred all of the ingredients together well.

Then I added some chopped pecans to the bowl.

I stirred until all of the pecans were coated in the mixture.

Then I spooned the pecan mixture into the pastry shells making sure the filling didn’t go over the sides of the pastry.

Then I placed the muffin tin in the oven and baked the pecan tarts until the filling was browned and no longer jiggly.

I removed the muffin tin from the oven and left the tarts to cool in the pan for fifteen minutes.

After fifteen minutes I used the parchment strips to lift the tarts from the pan and transfer them to a wire rack to finish cooling.

Then the sweet and chewy tarts were ready to enjoy.

These handheld pecan pies are the perfect fall dessert.

If you are looking for a delicious pecan dessert recipe, then you need to try these Pecan Tarts!

More Fall Dessert Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Pecan Tarts:

• 1 unbaked 9 inch pie crust
• 1/3 cup light corn syrup
• 1/3 cup granulated sugar
• 3 tbsp butter, melted
• 1 egg, large
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2/3 cup chopped pecans

How to Make Pecan Tarts:

1. Preheat oven to 350F.
2. Place pie crust on lightly floured service.
3. Roll out the pastry into a 12 inch circle.
4. Use a 3 inch cookie cutter to cut 12 circles of pastry.
5. Spray a muffin tin well with cooking spray.
6. Cut strips of parchment paper to place under the tarts in the muffin tin to make it easier to lift them out.
7. Place a strip of parchment paper in one of the muffin cups and place a pastry circle on top of it.
8. Push the pastry circle into the bottom of the muffin cup and up the sides slightly.
9. Repeat with the other 11 pastry circles and then set aside the muffin tin.
10. Dump the corn syrup, granulated sugar, melted butter, egg, vanilla extract and salt into a mixing bowl.
11. Stir all of the ingredients together well.
12. Add the chopped pecans to the bowl and stir well again.
13. Spoon the pecan mixture into the pastry shells making sure the filling does not go up over the sides of the pastry.
14. Place the muffin tin in the oven and bake until the filling is browned and not longer jiggly. 20 – 23 minutes.
15. Remove the muffin tin from the oven and leave the tarts to cool in the pan for 15 minutes.
16. After 15 minutes, use the parchment strips to lift the tarts out of the muffin tin and transfer them to a wire rack to finish cooling.
17. Serve and enjoy!

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