Tiny Pecan Tarts

These bite-sized treats are the perfect fusion of sweet and nutty, with a delicate pastry crust giving way to a rich pecan filling.

Perfect for snacking or as a dessert, these tiny tarts are sure to delight with their elegant simplicity and irresistible flavor combination.

Ready Time

1 hrs 15 mins

Yields

4 servings

Ingredients

1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup unsalted butter, softened
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup confectioners’ sugar
1/2 cup chopped pecans
1 large egg
1 tablespoon heavy cream
Pastry dough for a single crust pie (homemade or store-bought)

Instructions

Preheat your oven to 350°F (180°C).

Line a baking sheet with parchment paper.

In a medium bowl, whisk together the granulated sugar, brown sugar, and confectioners’ sugar.

Add the softened butter and whisk until smooth.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour and salt.

Add this mixture to the sugar mixture and whisk until a dough forms.

Fold in the chopped pecans.

Roll out the pastry dough on a floured surface to a thickness of about 1/8 inch.

Use a cookie cutter or the rim of a glass to cut out small circles.

You should be able to get about 12-15 circles.

Spoon a small amount of the pecan mixture onto one half of each circle, leaving a 1/2 inch border around the edges.

Brush the edges with the beaten egg and fold the other half of the pastry over the filling.

Press the edges to seal.

Use a fork to crimp the edges and create a decorative border.

Place the tarts on the prepared baking sheet, leaving about 1 inch of space between each tart.

Brush the tops of the tarts with the heavy cream and sprinkle with a pinch of granulated sugar.

Bake for 25-30 minutes, or until the pastry is golden brown.

Allow the tarts to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm and enjoy!

Notes

Use high-quality pecans for the best flavor and texture. Make sure to toast them in a 350°F oven for 5-7 minutes, or until fragrant, before chopping them for the best flavor.

If using homemade pastry dough, make sure it’s chilled before rolling it out.

If using store-bought, follow the package instructions for thawing. Don’t overfill the tarts with the pecan mixture, as it will spread during baking.

Leave a 1/2 inch border around the edges for a clean seal.

To ensure the tarts hold their shape, make sure the pastry is chilled before baking. This will help the tarts retain their shape and prevent them from shrinking.

These tarts are best served warm, but they can be stored in an airtight container at room temperature for up to 2 days.