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!"
 
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photo by _Pixie_ photo by _Pixie_
photo by _Pixie_
Ready In:
1hr 5mins
Ingredients:
9
Serves:
24
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ingredients

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directions

  • FOR THE CRUST:

  • 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.
  • FOR THE FILLING:

  • 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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Reviews

  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!!
     
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RECIPE SUBMITTED BY

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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