Pecan tarts are one of the many staple holiday bakes that we share at Christmastime. Each year we tweak which varieties of cookies and treats we will continue to make and stock in our freezers. While some offerings have come and gone, pecan tarts remain.
What you need:
For the tart:
- 12 T. unsalted butter, softened (1 ½ sticks)
- 4 oz. cream cheese, softened
- 1 ½ c. flour
- 1 ½ T. sugar
For the filling:
- 2 eggs, beaten
- 1 ½ c. packed brown sugar
- 2 T. unsalted butter, melted
- 1 c. pecans, finely chopped
- electric mixer fitted with a paddle
- tart pan (mini muffin pan)
- tart tamper, optional
- cutting board and sharp knife
- cooling rack
Time: 15 minutes prep, 35 minutes baking
Freezeable: Yes! We make these before the holidays every year and freeze them until we share them at Christmas.
Serves: Makes 24-30 tarts
Multiplying the recipe: While we usually make a lot of these, it is important to mix each batch of tart dough separately.
To make the tart: Mix all tart ingredients in an electric mixer fitted with a paddle. Roll into 1-inch balls. Press into a tart pan (mini muffin pan). Press them down with a tart tamper or the back of a spoon dipped in flour to prevent sticking.
To make the filling: Mix all filling ingredients in a small bowl. Spoon 1 scant teaspoon into each shell. Be careful not to overfill the tarts as the filling will puff up slightly in the oven.
Bake at 350F for 20 minutes. Lower the oven temperature to 250F and bake for another 15 minutes. Let cool in the pan for a few minutes before removing to a cooling rack to cool completely.