Mini Pecan Pie Tarts recipe

All Recipes Dessert Recipes Pies Tarts

Ingredients

cooking spray
⅔ cup white sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
3 large eggs
1 cup light corn syrup (such as Karo®)
1 ½ teaspoons vanilla extract
1 cup chopped pecans
1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature

Nutrition Info

204.5 calories
carbohydrate: 24.5 g
cholesterol: 28.3 mg
fat: 11.5 g
fiber: 1.1 g
protein: 2.3 g
saturatedFat: 3.1 g
servingSize: -
sodium: 115.2 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.

  2. Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture, fold in pecans.

  3. Roll pie crust pastry onto a floured work surface, cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface, cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.

  4. Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.

  5. Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin, let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.

Recipe Yield

2 dozen mini tarts

Recipe Note

I came across this idea when looking to serve favorite desserts in a cute and bite-size portion! The only work involved is the cutting out of your pie crust circles! You will wow your guest and friends with the presentation!

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