Kathie Lee Gifford's Pecan Tarts

"if you want a surefire hit... these take a little more time to make - in mini muffin tins...but you canNOT stop eating them and they disappear at any party in a flash! This Is A Labor of Love to make individual mini tarts [make it much faster by making a pan's worth and cutting into squares like brownies]- but everyone asks for the recipe NOW... a pretty easy way to spread more joy in the world... EVERYONE loves them - even if they don't like nuts... OR pecan pie!"
photo by _Pixie_ photo by _Pixie_
photo by _Pixie_
Ready In:
1hr 5mins





  • Cream together the softened butter and cream cheese.
  • Add the flour and beat well.
  • Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
  • Refrigerate in pans overnight.

  • Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
  • To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
  • Then fill each shell to 2/3 full with pecan mixture.
  • Bake at 350º for 25 minutes.
  • Let cool.
  • Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.

Questions & Replies

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  1. Staten Island Slovak
    I was in a bit of a hurry, so I didn't do the exact refrigeration processes as stated in the recipe. After they were out of the oven, I just refrigerated them, while they were still in the pan for about 20 min. They popped right out of the pan. So, I really don't think you need to do the overnight refrigeration step. I also had to add a couple teaspoons of flour to the dough because it was a bit too sticky to handle. Otherwise, the dough was flaky and the filling very good! Good recipe :) ~ The Mad Slovak ~
  2. _Pixie_
    These are fab!! What a great pecan taste, and I love the fact it doesn't use any kind of corn syrup since I never buy the stuff! The crust is great, simple to make and makes just the right amount with no need to get flour everywhere! I added a bit of extra finely chopped pecans to it. Perfect! I will definitely be making these again, thanks for posting.
  3. ilovelucy 1
    the best they make up very fast once you do the dough,,,just make sure not to cook to long they will burn...
  4. Vseward Chef-V
    I love this recipe. The tart dough is perfect in a tart pan or mini-muffin pan. I keep this recipe handy during the holidays as well as special occasion parties. Thanks for posting. This is a keeper for those who want to make something everyone will enjoy. ~V
  5. Luvthemomma
    I have been looking for this recipe my mother used to make this when I was a kid. I did cheat Pampered Chef has a tool made just for mini muffin pans and spreads the dough effortlessly! Thank you so much for helping bring back memories!!


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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