Pecan Tarts
These delightful pecan tarts are the perfect mini indulgence for any occasion. With a rich, buttery filling and the satisfying crunch of chopped pecans, they deliver a sweet, nutty flavor in every bite.
Made with a simple double-crust pie pastry and a luscious mixture of sugar, eggs, and dark corn syrup, these tarts are easy to prepare yet elegant enough to impress guests. Topping them with fresh cream and caramelized pecans adds a touch of sophistication.
Ideal for holiday gatherings or an afternoon treat, these pecan tarts offer a delicious balance of textures and flavors that are sure to become a favorite in your dessert repertoire.
Pecan Tarts Ingredients
The buttery double-crust pie pastry forms the perfect base for these tarts, offering a delicate, flaky texture that complements the rich filling. Dark corn syrup provides a deep, caramelized sweetness, balancing the nuts’ natural flavor.
Chopped pecans are the star, adding a satisfying crunch and earthy taste that enhances each bite. The sweet, smooth combination of eggs, sugar, and melted butter creates a luscious filling, while a dash of vanilla extract brings warmth and depth to the dessert.
Pecan Tarts Recipe Tips
- Use Chilled Pastry for Easier Handling
For a smooth and easy tart crust, work with chilled dough. If the pie pastry is soft or sticky, refrigerate it for about 15-20 minutes before rolling it out. This prevents the dough from tearing and helps maintain a crisp, flaky texture after baking. - Caramelize Pecans for Extra Flavor
While the recipe calls for chopped pecans, caramelizing them beforehand adds a touch of elegance and extra sweetness. Simply sauté the chopped pecans in a little butter and sugar until golden and fragrant, then let them cool before adding them to the filling. This elevates the overall flavor and texture of the tarts. - Check for Doneness with a Toothpick
To ensure your pecan tarts are perfectly set, use a toothpick to check the filling during the last few minutes of baking. When inserted into the center, it should come out clean, indicating the filling is fully set. Keep an eye on the crust so it doesn’t over-brown.
What to Serve with Pecan Tarts
- Fresh Whipped Cream
The richness of pecan tarts pairs beautifully with a dollop of freshly whipped cream. Lightly sweetened with a dash of vanilla, the cream balances the tarts’ sweetness and provides a creamy contrast to the crunchy pecan filling. For an added touch, sprinkle a few chopped caramelized pecans on top. - Coffee or Hot Chocolate
These tarts are an excellent companion to a hot beverage, especially coffee or hot chocolate. A rich espresso or a smooth cappuccino works well with the deep, nutty flavor of the pecans, while a cup of hot chocolate adds a cozy, indulgent touch to the dessert experience. - Berry Compote
A tangy berry compote made with raspberries, blueberries, or blackberries adds a bright contrast to the sweet, nutty flavor of the pecan tarts. The slightly tart berries help balance out the richness of the tarts and bring a fresh element to the dessert table.
FAQ
- Can I use a different type of nuts in this recipe?
Yes, you can easily swap the pecans for other nuts like walnuts or hazelnuts. However, the flavor will be slightly different, so choose a nut that complements your personal taste. - Can I make the tarts ahead of time?
Yes, these tarts can be made in advance. Bake them, allow them to cool completely, and then store them in an airtight container. They’ll stay fresh for up to 3 days at room temperature, or you can refrigerate them for up to a week. - Can I freeze the tarts?
Absolutely! These tarts freeze well. Once baked and cooled, wrap each tart tightly in plastic wrap, and store in a freezer-safe bag or container. They can be frozen for up to a month. To serve, thaw them at room temperature or gently reheat in the oven. - What if I don’t have tart tins?
If you don’t have tart tins, you can use a regular muffin tin instead. Just make sure to adjust the baking time slightly since muffin tins are typically deeper than tart tins.
Pecan Tarts
Ingredients
- 1 14.1 ounce package of thawed double-crust pie pastry
- 1 cup white sugar
- 2 large eggs beaten
- 5 tablespoons dark corn syrup
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Begin by preheating the oven to 325°F (165°C). Lightly grease eight 3-inch tart pans.
- Roll out the thawed pie pastry and, using a 5-inch cutter, create eight circles of dough. Carefully fit each circle into the prepared tart pans, ensuring the dough covers the base and sides evenly.
- In a large mixing bowl, combine the sugar, beaten eggs, dark corn syrup, melted butter, and vanilla extract. Stir the mixture until it is fully incorporated. Once combined, fold in the chopped pecans.
- Spoon the pecan filling into the pastry-lined tart pans, filling each tin approximately three-quarters full.
