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Pecan Tarts

 Pecan Tarts
The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia
20 ServingsPrep: 20 min. + chilling Bake: 25 min. + cooling


  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup chopped pecans
  • Maraschino cherry halves, optional


  • In a small bowl, beat cream cheese and butter until fluffy; blend in
  • flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls;
  • press onto the bottom and up the sides of greased mini-muffin cups.
  • For filling, in a small bowl, beat the egg. Add brown sugar, butter
  • and vanilla; mix well. Stir in pecans. Spoon into tart shells.
  • Bake at 325° for 25-30 minutes. Cool for 15 minutes before
  • carefully removing from pans. Garnish with maraschino cherries if
  • desired. Yield: about 20.
Nutritional Facts: 1 serving (1 each) equals 145 calories,

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Pecan Tarts (continued)

Nutritional Facts: 10 g fat (4 g saturated fat), 29 mg cholesterol, 101 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.