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These bite-sized pecan tarts are ideal for sharing at get-togethers or enjoying with your afternoon coffee when you want something nutty and sweet without any hassle. I adore how quickly they come together using basic ingredients I typically keep in my cupboard, and their small size ensures everyone gets just the right amount in each mouthful.
These tiny treats became a weekend tradition after my cousin asked for something cute to bring to her school party. Since that day, I find myself baking them for every family meetup because they disappear in no time.
Round Up Your Ingredients
- All purpose flour: creates the foundation for the pastry. Pick a quality brand for the best results
- Brown sugar: adds depth to the flavor and keeps everything moist. I prefer the darker kind for a fuller taste
- Cold butter: makes for a crumbly, flaky crust so grab it right from the refrigerator and work it in quickly
- Large eggs: hold the filling together and create that classic custardy pecan pie texture
- Dark corn syrup: delivers sweetness and the signature chewy consistency. Go with a well-known brand without weird aftertastes
- Granulated sugar: works with the brown sugar to create just enough sweetness
- Vanilla extract: ties all the flavors together with warmth. Stick with pure extract for the best outcome
- Salt: brings out the taste of everything else so don't skip it
- Chopped pecan: take center stage with their buttery crunch. Fresh pecan pieces work better and toast wonderfully while baking
How to Make It
- Prep the Baking Tin:
- Give two 12-cup muffin pans a light coat of cooking spray so your pies come out clean when done. Be sure to cover each cup fully to avoid sticking
- Make the Crust:
- In a big bowl, mix flour and brown sugar together. Add small pieces of cold butter. Use your fingers or a dough cutter to mix until it looks like rough crumbs. Push the mixture into each muffin cup, creating a flat bottom and pushing up along the sides
- Mix the Filling:
- Break eggs into a clean bowl and beat until combined. Add dark corn syrup, granulated sugar, vanilla and salt. Stir until fully blended with no egg streaks left
- Add the Pecans:
- Mix the chopped pecans into your filling. Make sure all nuts get covered
- Fill and Bake:
- Pour your pecan mixture into each crust, filling about three-quarters full to stop overflow. Put the muffin tins on a cookie sheet for easier handling and bake at 350 degrees for 30 to 45 minutes. They're done when the filling is firm but still jiggles slightly in the middle. Let cool at least 15 minutes before carefully taking them out
Pecans are my favorite part of this treat and hold a special spot in my kitchen since my grandpa used to collect bags full every autumn. I have clear memories of us cracking pecans together on breezy evenings and these little pies always take me back to those times.
Flavor Boosters
Keep any extras in a sealed container at room temp for two days or in the fridge for up to a week. For longer storage, wrap each tart tightly and freeze for up to three months. When you want to eat them, let them thaw at room temperature or warm them gently in a low oven.
Serving Suggestions
Add a spoonful of soft whipped cream or vanilla ice cream on warm tarts. Sprinkle with powdered sugar before bringing them out for a fancy touch. They also taste great with fresh berries or a strong cup of coffee for dessert.
Creative Twists
Try using half walnuts instead of all pecans for a different nutty flavor. If you don't have dark corn syrup handy, you can use golden syrup or mix honey with light corn syrup. Gluten free flour mixes work for the crust too, but make sure your blend has a thickener for good texture.
These tiny pies always wow the crowd at parties and make wonderful gifts. Enjoy them hot or cold—they'll bring big smiles no matter what.
Common Questions About This Recipe
- → Can I use honey instead of corn syrup for these pies?
You can definitely swap in honey for corn syrup, but know that it'll change the taste and texture of your filling a bit.
- → How do I prevent the mini pies from sticking to the muffin tin?
Just give your muffin tin a quick spray with cooking oil before you add the dough to make sure they pop out easily after baking.
- → Should pecans be toasted before adding to the pies?
While toasting pecans brings out more nutty flavor, you can totally use them straight from the bag for a gentler texture in your pies.
- → Can I make these mini pies ahead of time?
For sure, you can bake these tiny treats up to three days before serving. Just store them in a sealed container to keep them fresh.
- → What type of flour works best for the crust?
Regular all-purpose flour makes the most tender and flaky crust for these little pecan pies.