Pecan Tarts

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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.
Yield
Makes 12 tarts
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
Instructions
Option 1: Making Your Own Crust
Step 1: Prepare the Dough
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to mix until the butter pieces are pea-sized.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
- 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
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick.
- Use a 3-inch round cutter to cut out circles of dough.
- 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
- Arrange 12 frozen tart shells on a baking sheet and keep them frozen until ready to fill.
For the Filling and Baking
Step 1: Prepare the Filling
- 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
- Place a few pecan halves or pieces in the bottom of each tart shell.
- Pour the filling mixture into each shell, filling them about 3/4 full.
- Top with additional pecans for a decorative touch.
Step 3: Bake the Tarts
- Preheat the oven to 350°F (175°C).
- 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.
- Let the tarts cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (Per Tart)
Calories,280,Carbohydrates (g),30,Fat (g),18,Protein (g),3,Fiber (g),1,Sugar (g),18,Sodium (mg),140
Tips for Success
- Thickening the Filling: The added 1 tablespoon of flour helps ensure the filling sets properly when using honey.
- Don’t Overfill: Avoid filling the shells too high to prevent overflow during baking.
- Add Flavor: For extra depth, add a splash of bourbon or a pinch of cinnamon to the filling.
- Storage: Store tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze for Later: Baked pecan tarts freeze well! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
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!