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Pecan Tarts

Total Time

Prep: 20 min. + chilling Bake: 25 min. + cooling


about 20

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


  • 3 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped pecans
  • Maraschino cherry halves, optional


  1. 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.
  2. For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells.
  3. Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Nutrition Facts

1 each: 145 calories, 10g fat (4g saturated fat), 29mg cholesterol, 101mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 2g protein.

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Average Rating:
  • smallpotts
    Apr 23, 2015

    I made these for my son-in-law for his birthday and they got a rave review. The dough was a bit tricky to work with as it crumbled, but the end result was fantastic

  • mamaknowsbest
    Apr 18, 2015

    This is a classic! These tarts are just like having mini-pecan pies but without a fork and plate! Easy to assemble after the dough has chilled. Remember not to overfill the tarts or the filling will stick to the pan. Trust this time-tested recipe for impressive tarts.

  • Trashbin
    Nov 21, 2013

    the crust was good but the filling separated and had hard chunks on bottom and liquid in the middle and all the nuts at the top. Although they tasted okay, we needed to eat them with a spoon and they were a real pain to get out of the pan, so they leaked all over. Should have lined the tin with parchment paper it would have saved a lot of clean up.

  • jkeubanks
    Jan 15, 2013

    Everyone always wants these...

  • karen1028
    Dec 13, 2011

    No comment left

  • spadjk
    Dec 4, 2011

    These are the best finger deserts you can make. The only difficulty is getting the dough and mixture even everytime. But they still taste great. I make them for parties and care packages, they are a huge family favorite!

  • jjmily
    Apr 29, 2011

    Have made these many times. They are easy to make, and the best ever.

  • beejay4
    Oct 19, 2010

    I give this 5 stars it very very good and easy to make. The pecan tarts just melted in your mouth.

  • jxp12us
    Dec 18, 2009

    Absolutely wonderful!

  • GailJay
    Apr 22, 2009

    No comment left