Name: Bite-Sized Pecan Tartlets: Holiday Dessert
Prep time: 15 min
Cook time: 18 min
Total time: 43 min
Yield: 24
Cuisine: US
Ingredients: Cooking spray; 2/3 cup (133g) granulated sugar; 1/4 cup (57g) unsalted butter, melted; 1 tablespoon all-purpose flour; 3 large eggs; 1 cup light corn syrup (such as Karo®); 1 1/2 teaspoons vanilla extract; 1 cup chopped pecans; 1 (15 ounce) package refrigerated pie crusts (for a double-crust 9-inch pie), brought to room temperature

Tarts

Mini Pecan Pie Tarts

Sep 5, 2025
by Adam Dare
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

15 mins
COOK TIME

18 mins
TOTAL TIME

43 mins
SERVING

24 People
VIEWS

0

Indulge in these irresistible mini pecan pie tarts, a delightful twist on a classic dessert. Each bite-sized tart boasts a buttery, flaky crust filled with a rich and gooey pecan filling. Perfect for parties, holidays, or any occasion that calls for a touch of Southern sweetness.

Ingridients

Adjust Servings

Cooking spray

2/3 cup (133g) granulated sugar

1/4 cup (57g) unsalted butter, melted

1 tablespoon all-purpose flour

3 large eggs

1 cup light corn syrup (such as Karo®)

1 1/2 teaspoons vanilla extract

1 cup chopped pecans

1 (15 ounce) package refrigerated pie crusts (for a double-crust 9-inch pie), brought to room temperature

Nutrition

Carbohydrate

25 g
Cholesterol

28 mg
Fiber

1 g
Protein

2 g
Saturated Fat

3 g
Sodium

115 mg
Sugar

10 g
Fat

12 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup mini muffin tin with cooking spray. (5 minutes)

02

Step

In a large bowl, whisk together the granulated sugar, melted butter, and all-purpose flour until well combined. Add the eggs one at a time, mixing well after each addition. Whisk in the light corn syrup and vanilla extract until smooth. Gently fold in the chopped pecans. (10 minutes)

03

Step

On a lightly floured surface, unroll one of the pie crusts. Using a 3-inch cookie cutter or the rim of a glass, cut out circles from the crust. Gently press each circle into a prepared muffin cup, forming a small tart shell. Repeat with the remaining pie crust, re-rolling scraps as needed to yield 12 tart shells. (15 minutes)

04

Step

Spoon approximately 2 tablespoons of the pecan mixture into each tart shell, filling to just below the rim. (5 minutes)

05

Step

Bake in the preheated oven for 18-20 minutes, or until the filling is set and the crust is golden brown. (20 minutes)

06

Step

Remove the muffin tin from the oven and let the tarts cool in the tin for 5 minutes. Gently loosen the edges of each tart with a knife or small spatula. Let cool for another 5 minutes. Transfer the tarts to a wire rack to cool completely. (10 minutes)

For an even richer flavor, toast the pecans in a dry skillet over medium heat for 5-7 minutes before chopping. Be careful not to burn them!
If you don't have mini muffin tins, you can bake these as a single pie in a standard 9-inch pie plate. Increase baking time to 35-40 minutes.
Store cooled tarts in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
A splash of bourbon or dark rum adds wonderful depth of flavor to the filling. Add 1-2 tablespoons along with the vanilla extract.

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Adam Dare

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.