Recipe: Pecan Tarts


The first dessert I ever baked from scratch was Pecan Tarts. I’ve never considered myself an expert in the kitchen. I honestly didn’t think I’d have what it takes to attempt such a recipe. Seeing the words, “from scratch” in any recipe was always so intimidating to me. I prefer the term “semi-homemade”, it gives you the satisfaction of creating a meal without doing all the work.  After several attempts {and the purchase of a wooden tart press/tamper}, I’m proud to say I have perfected my pecan tart making skills. It’s probably my most requested dessert, especially for our church bake sale. I’m currently whipping up 11 dozen orders for a bake sale this weekend.

To celebrate this accomplishment, I thought I’d share my recipe which was passed on to me by a friend many years ago. I honestly don’t know where this recipe originated from. If you recognize it, please let me know so that I can give credit where credit is due.

pecan tart in hand

Pecan Tart Recipe (makes 24 servings)

Ingredients:

Crust:

  • 2 cup all-purpose flour
  • 6 0z. cream cheese, softened
  • 1 cup unsalted butter, softened

Beat cream cheese and butter at medium speed with an electric mixer until blended. Add flour; beat until combined. Divide dough in half. Flatten each half into a round disk about 1 inch thick. Wrap in heavy-duty plastic wrap; chill 1 hour.

Filling:

  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 2/3 cup chopped pecans
  • 1 tbsp. butter
  • 3/4 cup brown sugar
  • 1 egg
  • dash of salt

Whisk egg and the rest of the ingredients until blended. Set aside.

Directions:

  • Roll dough into 2 inch balls and place into a muffin pan cups.
  • Using your thumb or a wooden tart press/tamper, press in dough until it forms a shell.
  • Carefully pour filling into shells until it is halfway filled. Place a whole pecan on top for garnish. {Tip: Wipe off any excess filling that may have spilled onto the pan. It’s so hard to clean off later!}.
  • Bake in oven at 350 degrees for 27-30 min or until lightly browned.
  • Let cool in pan, then use the end of a table knife to remove tarts from the pan. Enjoy!

pecan tarts plated

I’m sure this recipe will be a hit at your Thanksgiving Dinner. Please share your reviews and photos below.

Lederle Tecson
About me

I am a practical, do-it-yourself gal who appreciates the small details that make each event truly special. I hope the ideas and inspiration at Love Every Detail will bring out your creative side and make the process of planning your event a little easier. Remember…it’s in the details!

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2 Comments

krystal
Reply June 28, 2013

Hi Ate Led!

It might be the recipe you got from me while i was still in high school ;) Hahaha

    Lederle Tecson
    Reply June 28, 2013

    Hi Krystal! I think you're right. =) Thanks for sharing the recipe. It has pleased many bellies!

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