Pecan Tarts
These Pecan Tarts feature a buttery, flaky crust filled with a rich, gooey pecan filling that hits all the nostalgic notes of classic pecan pie, just in perfectly portioned form.
They're ideal for the holiday season, dessert tables or anytime you want a sweet treat that feels special without committing to a full pie. Small, elegant and dangerously snackable, they never last in our house!
For the pie lovers in your life, go big with our Costco Pecan Pie or Apple Pie a la Mode.
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Why You Will Love This Recipe
- Flaky, Buttery Crust: Made with cold butter and ice water for a tender texture that bakes up beautifully.
- Gooey Filling: Sweet, nutty and just set in the center for that classic pecan pie feel.
- Perfect Portions: Individual tarts mean easy serving and no slicing stress.
- Make-ahead friendly: Great for prepping in advance when entertaining.
Ingredients
This recipe uses simple ingredients that come together for a classic, bakery-style result.
See the recipe card below for the exact quantities of each ingredient.
- Unsalted Butter: Creates a rich, flaky crust and adds depth to the filling.
- Ice Water: Helps bind the dough while keeping the butter cold.
- Corn Syrup: Gives the filling its signature gooey texture.
- Light Brown Sugar: Adds sweetness with a hint of caramel flavor.
- Eggs (Room Temperature): Help set the filling while keeping it soft.
- Chopped Pecans: Provide crunch, nuttiness and classic pecan pie flavor.
Gather a few basic kitchen tools for this easy recipe, like a muffin tray, a tart tamper, 4" cookie cutter and measuring cups and spoons.
Variations
- Maple Twist: Swap half the corn syrup for maple syrup for a warmer, deeper sweetness.
- Chocolate Pecan: Add a few chocolate chips to the filling for a dessert-table favorite.
- Serve à la Mode: Pair with a scoop of vanilla ice cream for an easy upgrade.
How to Make Small Pecan Pies
These tarts come together with a simple pie dough and quickly made filling.
In a bowl, whisk all-purpose flour and salt.
Cut in cold butter until crumbly (with your hands or a pastry cutter).
Add ice water into the bowl one tablespoon at a time until dough comes together (7-8 is usually how many I need).
Form into a disk, pressing any loose pieces if needed and wrap tightly in plastic wrap. Chill for at 30 minutes.
About 20 minutes into chilling, preheat oven to 350F and start making filling.
In a mixing bowl, whisk corn syrup (light or golden), light brown sugar, eggs, melted butter, pure vanilla extracr, and salt until smooth. Then fold in pecans and set aside.
Roll dough on a lightly floured work surface to ⅛" thick and make rounds with a 4-inch cutter.
Press each round into a greased muffin tray, with a tart tamper if you have one.
Use a fork to poke a bunch of holes the bottom of the pie shells, then spoon pecan pie filling into each crust, about ⅔ full. Don't overfill, they puff while baking. Optionally, place whole pecans on top for a special touch.
Bake for about 23-25 minutes or until the tops are golden brown and the centers look just set.
Let them cool in the tray for 10 minutes, then gently twist to remove and cool completely on a wire rack.
Hint: Keep the butter cold to ensure a flaky crust.
Recipe Tips
- Don't Overfill: The filling puffs as it bakes, about two-thirds full is perfect.
- Even Rolling: Roll the dough to an even thickness so all the tarts bake consistently.
- Let them Cool: The filling sets as it cools, making them easier to remove from the pan.
- Gentle Removal: A slight twist helps release the tarts without breaking the crust.
Another recipe that's always a hit is our Mini Pecan Pies which are even more bite-sized.
More Desserts
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked and cooled tarts for up to 2 months. Thaw in the fridge.
Serving Suggestions
- Holiday Desserts: Serve alongside Chocolate Chip Espresso Cookies, Chocolate Truffles, Dark Chocolate Bark, Pistachio Chocolate Chips or Chocolate Cake Mix Cookies.
- Coffee & Tea: Perfect with Caramel Mocha Coffee, Espresso Irish Coffee or Baileys Irish Coffee.
Pecan Tarts Recipe FAQs
You can, but homemade dough gives the best flavor and texture.
Cooling allows the filling to set so the tarts hold their shape.
More Recipes
A few more favorites to try!
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Pecan Tarts
Equipment
- 12-Tin Muffin Tray
- Mixing Bowl
- Measuring Cups and Spoons
- Tart Tamper
- 4" Round Cookie Cutter
Ingredients
CRUST:
- 300 grams all-purpose flour about 2 ½ cups
- 1 teaspoon sea salt
- 2 sticks butter unsalted, cold and cubed
- 5-8 tablespoon ice water
FILLING:
- ⅓ cup corn syrup light or golden
- 75 grams light brown sugar about 8 tablespoons, packed
- 2 large eggs
- 2 tablespoon butter unsalted and melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 90 grams pecans chopped (about ¾ cup)
Instructions
- In a bowl, whisk all-purpose flour and salt.
- Cut in cold butter until crumbly (with your hands or a pastry cutter).
- Add ice water into the bowl one tablespoon at a time until dough comes together (7-8 is usually how many I need).
- Form into a disk, pressing any loose pieces if needed and wrap tightly in plastic wrap. Chill for at 30 minutes.
- About 20 minutes into chilling, preheat oven to 350F and start making filling.
- In a mixing bowl, whisk corn syrup (light or golden), light brown sugar, eggs, melted butter, pure vanilla extracr, and salt until smooth. Then fold in pecans and set aside.
- Roll dough on a lightly floured work surface to ⅛" thick and make rounds with a 4-inch cutter.
- Press each round into a greased muffin tray, with a tart tamper if you have one.
- Use a fork to poke a bunch of holes the bottom of the pie shells, then spoon pecan pie filling into each crust, about ⅔ full. Don't overfill, they puff while baking. Optionally, place while pecans on top for a special touch.
- Bake for about 23-25 minutes or until the tops are golden and the centers look just set.
- Let them cool in the tray for 10 minutes, then gently twist to remove and cool completely on a wire rack.
Notes
- Cold Butter Matters: Keep the butter cold to ensure a flaky crust.
- Don't Overfill: The filling puffs as it bakes, about two-thirds full is perfect.
- Even Rolling: Roll the dough to an even thickness so all the tarts bake consistently.
- Let them Cool: The filling sets as it cools, making them easier to remove from the pan.
- Gentle Removal: A slight twist helps release the tarts without breaking the crust.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
Pecan pie is my favorite, and I love having a smaller portion than a whole pie- these freeze so well too.