These delectable mini pecan tarts feature buttery, flaky pastry shells filled with a rich, caramelized pecan filling that achieves the perfect balance of sweetness and nuttiness. Unlike commercial versions, these homemade tarts use pure maple syrup and brown sugar for deeper flavor, with a hint of bourbon and vanilla that elevates the classic recipe. Ready in just 45 minutes of active time plus chilling and baking, these elegant bite-sized treats are perfect for holiday gatherings, afternoon tea, or any special occasion.
Why You’ll Love This Recipe
- Perfect single-serving size eliminates messy cutting and serving of traditional pecan pie
- Make-ahead friendly—can be prepared up to 3 days in advance
- Uses simple pantry ingredients with no corn syrup for a more natural flavor
- Versatile recipe that can be easily customized with different add-ins
- Creates impressive, bakery-quality results that will wow your guests
Ingredients Section
For the Pastry Shells
Unsalted butter – Creates a rich, flaky texture in the pastry and provides better control over salt content
Cream cheese – The secret ingredient that makes the dough extra tender and easy to work with
All-purpose flour – Forms the structure of the pastry while remaining delicate enough for tartlets
Salt – Enhances the buttery flavor and balances the sweet filling
For the Pecan Filling
Pecans – The star ingredient providing nutty flavor and satisfying crunch
Light brown sugar – Adds caramel notes and moisture to the filling
Pure maple syrup – Provides natural sweetness and complexity without using corn syrup
Eggs – Act as a binding agent for the filling and create the perfect custard-like texture
Unsalted butter – Enriches the filling with silky texture and depth of flavor
Vanilla extract – Adds warmth and aromatic complexity to the filling
Bourbon – Optional but recommended for its caramel notes that complement the pecans
Salt – Balances the sweetness and enhances the nutty flavor of the pecans
Step-by-Step Instructions
Preparing the Pastry Dough
Begin by ensuring your butter and cream cheese are properly softened to room temperature for easy mixing. Beat them together until completely smooth and well combined, then gradually incorporate the flour and salt to form a soft, pliable dough that will create the perfect tender crust.
Shaping the Tart Shells
Divide the dough into 24 equal portions and press each piece into the cups of a mini muffin tin, creating a thin, even layer along the bottom and up the sides. Take care to avoid any thin spots that might break during baking, and use your fingers or a small measuring spoon to create a uniform shape in each cup.
Preparing the Filling
Toast the pecans lightly to intensify their flavor before roughly chopping most of them, leaving some halves for decoration. Whisk together the brown sugar, maple syrup, eggs, melted butter, vanilla, bourbon, and salt until smooth and well incorporated, ensuring the perfect consistency for the rich filling.
Assembling and Baking
Sprinkle the chopped pecans into each tart shell, reserving the halves for garnish. Pour the filling mixture carefully into each shell, filling them about 3/4 full to allow room for expansion. Top each tart with a pecan half and bake until the filling is set and the pastry is golden brown, creating a beautiful contrast of textures.
Pro Tips
- Chill the dough for at least 30 minutes before shaping for easier handling and better texture
- Use a food processor to make the dough for quick, even incorporation of ingredients
- Toast the pecans at 350°F (175°C) for 5-7 minutes before chopping to enhance their flavor
- For perfectly shaped tart shells, freeze them for 15 minutes before filling and baking
- Allow the tarts to cool completely in the pan before attempting to remove them to prevent breaking
Storage Tips
These pecan tarts store beautifully, making them perfect for advance preparation. Once completely cooled, store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, these tarts freeze exceptionally well—place them in a single layer in an airtight container with parchment between layers, and freeze for up to 3 months. Thaw frozen tarts overnight in the refrigerator or for 2 hours at room temperature before serving. To refresh the tarts, warm them in a 300°F (150°C) oven for 5-7 minutes, which will restore the crisp texture of the pastry and enhance the aromatic qualities of the filling.
Customizing Your Pecan Tarts
The basic recipe offers a wonderful canvas for variations to suit different tastes and occasions. For a chocolate twist, add 1/4 cup of mini chocolate chips to the filling or drizzle melted chocolate over the cooled tarts. Enhance the flavor profile with different spirits by substituting dark rum or brandy for the bourbon, or create a spiced version by adding 1/2 teaspoon of cinnamon and a pinch of nutmeg to the filling. For a decadent upgrade, incorporate 2 tablespoons of heavy cream into the filling for extra richness, or try a maple-bacon variation by adding 2 tablespoons of finely chopped crispy bacon to the filling and reducing the salt slightly.
The Perfect Pecan Filling Trick
The key to achieving the ideal pecan tart filling texture lies in proper temperature control and baking time. Many recipes fail by overheating the filling, causing it to become grainy or overly firm. For the perfect silky-smooth filling, heat your butter and maple syrup mixture just until warm, never boiling, before combining with the eggs. Always let the mixture cool slightly before adding the eggs to prevent them from cooking prematurely. Finally, bake just until the filling is set around the edges but still has a slight jiggle in the center—it will continue to firm up as it cools. This technique ensures a caramelized, custard-like filling that perfectly complements the crisp pastry and crunchy pecans.
Common Questions
Can I make the dough ahead of time? Yes, the pastry dough can be made up to 3 days in advance and refrigerated, or frozen for up to a month. If frozen, thaw overnight in the refrigerator before shaping.
Why did my filling overflow during baking? This typically happens when the tart shells are overfilled. Fill each shell only 3/4 full to allow room for the filling to expand during baking without overflowing.
Can I make these tarts in a standard muffin tin instead of mini? Absolutely. For standard-sized muffin tins, divide the dough into 12 portions instead of 24, increase the baking time by about 5-7 minutes, and check for doneness by looking for a set filling and golden crust.
How do I know when the tarts are done baking? The pastry should be golden brown around the edges, and the filling should be mostly set but still have a slight jiggle in the center. A toothpick inserted near the edge should come out clean.
Can I use corn syrup instead of maple syrup? Yes, though it will change the flavor profile. If substituting, use an equal amount of light corn syrup and add 1/2 teaspoon of maple extract to mimic the maple flavor if desired.
Ingredients
For the Pastry Shells
- 4 oz (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 1 cup (125g) all-purpose flour
- 1/4 teaspoon salt
For the Pecan Filling
- 1 cup (110g) pecans, divided (3/4 cup chopped, 1/4 cup halves for garnish)
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (80ml) pure maple syrup
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional)
- 1/4 teaspoon salt
Instructions
- For the pastry, beat the softened butter and cream cheese together in a large bowl until smooth and well combined, about 2 minutes. Scraping down the sides of the bowl ensures even incorporation and will result in a more consistent dough texture.
- Add the flour and salt to the butter mixture and mix on low speed until just combined and a soft dough forms. Be careful not to overmix, which can make the pastry tough rather than tender and flaky.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 3 days. This resting period allows the gluten to relax and the fats to firm up, making the dough easier to handle and resulting in a flakier crust.
- Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin. Remove the chilled dough from the refrigerator and divide it into 24 equal pieces, rolling each into a ball between your palms.
- Press each ball of dough into a muffin cup, using your fingers or a small measuring spoon to shape the dough evenly along the bottom and up the sides. Create a shell with thin, even walls that will bake consistently and hold the filling properly.
- For the filling, toast the pecans in the preheated oven for 5-7 minutes until fragrant, then cool slightly. Roughly chop 3/4 cup of the pecans, reserving about 24 halves for garnish.
- In a medium bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, vanilla extract, bourbon if using, and salt until smooth and well combined. The mixture should be pourable but not too thin, with the sugar fully dissolved.
- Sprinkle the chopped pecans evenly into the prepared tart shells, then carefully pour the filling mixture over the nuts, filling each shell about 3/4 full. Place a pecan half on top of each tart for decoration.
- Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and the filling is set around the edges but still slightly jiggly in the center. Proper baking ensures the perfect contrast between crisp pastry and soft, custard-like filling.
- Allow the tarts to cool in the pan for 10 minutes, then carefully remove to a wire rack to cool completely. The tarts will continue to set as they cool, developing their characteristic texture and flavor.
Notes
- If your kitchen is warm, chill the muffin tin with the shaped dough for 15 minutes before filling to help prevent the butter from melting too quickly during baking
- For a more pronounced maple flavor, use Grade B or dark maple syrup instead of lighter varieties
- Gently warm the maple syrup before mixing with other filling ingredients to help it incorporate more easily
- Line your countertop with parchment paper when working with the dough to prevent sticking and make cleanup easier