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
Ingredients
- 3 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- FILLING
- 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
Reviews
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
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.
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.
Everyone always wants these...
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!
Have made these many times. They are easy to make, and the best ever.
I give this 5 stars it very very good and easy to make. The pecan tarts just melted in your mouth.
Absolutely wonderful!