Pecan Tarts

These Pecan Tarts are bite-sized versions of the classic pecan pie, filled with a rich, gooey, caramel-like filling sweetened with honey and topped with toasted pecans. The buttery, flaky crust and natural sweetness from the honey make these a delightful treat for any occasion. You can make your own crust or use pre-made frozen tart shells for convenience.

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Yield

Makes 12 tarts

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Ingredients

For the Crust (If Making Your Own):

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Filling:

• 1/2 cup brown sugar, packed
• 1/2 cup honey
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (to help thicken)
• 1/4 teaspoon salt
• 1 cup pecan halves or pieces

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Instructions

Option 1: Making Your Own Crust

Step 1: Prepare the Dough

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter. Use a pastry cutter or your fingers to mix until the butter pieces are pea-sized.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
4. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

Step 2: Roll and Cut the Dough

1. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick.
2. Use a 3-inch round cutter to cut out circles of dough.
3. Press each dough circle into the cups of a 12-cup muffin tin, ensuring the dough fits snugly. Chill the tin in the fridge while making the filling.

Option 2: Using Pre-Made Frozen Tart Shells

1. Arrange 12 frozen tart shells on a baking sheet and keep them frozen until ready to fill.

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For the Filling and Baking

Step 1: Prepare the Filling

1. In a medium bowl, whisk together the brown sugar, honey, melted butter, eggs, vanilla extract, flour, and salt until smooth.

Step 2: Assemble the Tarts

1. Place a few pecan halves or pieces in the bottom of each tart shell.
2. Pour the filling mixture into each shell, filling them about 3/4 full.
3. Top with additional pecans for a decorative touch.

Step 3: Bake the Tarts

1. Preheat the oven to 350°F (175°C).
2. Bake the tarts for 22-25 minutes, or until the filling is set and the crust is golden brown. The filling should be slightly puffed and glossy.
3. Let the tarts cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

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Nutritional Information (Per Tart)

Calories,280,Carbohydrates (g),30,Fat (g),18,Protein (g),3,Fiber (g),1,Sugar (g),18,Sodium (mg),140

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Tips for Success

1. Thickening the Filling: The added 1 tablespoon of flour helps ensure the filling sets properly when using honey.
2. Don’t Overfill: Avoid filling the shells too high to prevent overflow during baking.
3. Add Flavor: For extra depth, add a splash of bourbon or a pinch of cinnamon to the filling.
4. Storage: Store tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
5. Freeze for Later: Baked pecan tarts freeze well! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

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These Pecan Tarts with Honey are rich, buttery, and full of natural sweetness. Perfect for holidays, parties, or whenever you’re craving a bite-sized treat!