Pecan Pie Tarts – a delicious recipe with crust, pecan halves, maple syrup, eggs, brown sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Lightly grease four 4 inch tart pans with removable bottoms. Roll out pie crust on floured surface to a 12 inch round. Cut out four 6 inch circles from the pie crust. Press the circles into the tart pans. Trim the edges. Refrigerate for at least 15 mins.
2
Prick the crusts all over with a fork. Line with parchment paper and fill with beans. Bake for 10 mins. Remove the paper and beans and bake for a 5 mins longer or until crisp and golden. Cool. Reduce oven to 350u00b0F.
3
Arrange the pecans in the tart crusts. Mix the maple syrup, eggs, sugar, butter, flour and pumpkin pie spice until well blended. Pour over the pecans.
4
Bake for 15-20 mins until set. Cool on wire rack. Serve at room temperature with the whipped cream.
577
kcal
Calories
43
g
Fat
43
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 None refrigerated pie crust, 3/4 cup pecan halves, 1/2 cup maple syrup, 2 None eggs, and more.
Yes, Pecan Pie Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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