Can you say, “OH MY YUM?” I will never make a pecan pie again! Because, these pecan pie tarts or we could call them “mini pecan pies” are so EASY to make!

This recipe only calls for 5 ingredients and they are easily found at your local supermarket or maybe even in your pantry at home.

What are the ingredients for pecan pie tarts? (scroll down for the full printable recipe card)

Pillsbury sugar cookie dough – these are in the refrigerated section next to the canned biscuits in your supermarket
brown sugar
corn syrup
egg
chopped pecans – you can also use any kind of nuts

How do I make pecan pie tarts? (scroll down for full printable recipe card)

Preheat oven to 350 degrees f.
Spray a muffin pan with nonstick cooking spray.
Place 2 cookie dough pieces into each muffin cup.
Bake for 10 minutes and remove the muffin pan from the oven.
Take a spoon and create a well into the middle of each cookie muffin cup.
To a small bowl add corn syrup, brown sugar and egg.
Whisk ingredients together.
Add the chopped pecans to the corn syrup mixture and mix well.
Spoon this mixture into the cookie muffin cups.
Bake for another 10 minutes or until the edges of the pecan pie tarts are brown.
Let the pecan pie tarts cool completely before trying to remove them from the muffin pan. Use a knife to loosen the edges of the pecan pie tarts from the pan.
Serve and enjoy!

Yield: 12 tarts

Pecan Pie Tarts

No Ratings

Here's a simple and delicious dessert.

Ingredients

24 count Pillsbury sugar cookie dough pieces
2 Tbsp corn syrup
1 egg
1/4 cup brown sugar
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees f.
Spray a muffin pan with nonstick cooking spray.
Place 2 cookie dough pieces into each muffin cup.
Bake for 10 minutes and remove the muffin pan from the oven.
Take a spoon and create a well into the middle of each cookie muffin cup.
To a small bowl add corn syrup, brown sugar and egg.
Whisk ingredients together.
Add the chopped pecans to the corn syrup mixture and mix well.
Spoon this mixture into the cookie muffin cups.
Bake for another 10 minutes or until the edges of the pecan pie tarts are brown.
Let the pecan pie tarts cool completely before trying to remove them from the muffin pan. Use a knife to loosen the edges of the pecan pie tarts from the pan.
Serve and enjoy!

FAQ’s

Did I need to let the tarts cool before removing them from the muffin pan? Yes, let the pecan pie tarts completely cool before removing them from the muffin pan. Take a knife or spoon and run it around the edge of each tart to loosen it from the pan.

Do I need to refrigerate the pecan pie tarts? Yes, place them (cooled) into an airtight container or ziploc bag and refrigerate for up to 5 days. When you are ready to treat yourself to one, simply place the tart into the microwave for 5-7 seconds or you can eat them cold. But, warm is yummier!

Can I freeze these tarts? Yes! Place them into a freezer bag or container and freeze for up to 3 months. To thaw place them or one of them onto the counter at room temperature.

Can I make these tarts ahead of time? Yes, simply bake them and let them cool completely. Place them into an air tight container and freeze them until you are ready to serve. To thaw the tarts, remove them from the freezer and place them onto the counter to thaw at room temperature.

Can I use a different kind of nut? Yes, you can use any kind of nuts that you like.