Pecan Tarts Recipe: How to Make Pecan Tartlets

Pecan tarts, also known as pecan tartlets, are self-contained, individually sized pecan pies. Pecan pie is a quintessential American dessert featuring a mosaic of pecan halves suspended in a silky, sugary blend of eggs, butter, and a sweetener—traditionally corn syrup—held together in a flaky pie crust. Make individual portions by baking the crust and pecan pie filling in mini tart pans. You can also use a muffin tin or a mini muffin pan to build the tart shells; simply press the pie crust into the muffin cups.

Pecans originated in the southern United States—the nuts were prominent in the diets of Native Americans living in the area more than 8,000 years ago. Some theories posit that French settlers in Louisiana conceived of pecan pie after local tribes introduced them to pecans.

Harper’s Bazaar featured the earliest instance of a contemporary pecan pie recipe in an issue printed in 1886.

Follow these simple tips for making pecan tarts.

1. 1. Deepen the flavor. Incorporate maple and bourbon or bacon fat and chocolate chips into your pecan tart batter to deepen the flavor. Maple yields a toffee-infused sweetness and soft, crystallized texture, while only a touch of alcohol will burn off, leaving behind a warm, tangy bite. On the other hand, chocolate adds a grounded, earthy note with just enough bitterness, depending on the kind used. Incorporate cocoa butter into the filling and adjust the sugar levels accordingly. Bacon fat yields a rich, smoky pork essence that will permeate the tart. Cranberry would also be another interesting inclusion.
2. 2. Diversify the textures. Instead of uniformly chopped pecan pieces, opt for pecan quarters, crushed pecans, roughly chopped pecans, and even whole pecans to add a unique, interesting mouthfeel.
3. 3. Experiment with flour. Make a gluten-free version of this dessert by swapping the all-purpose flour for your favorite gluten-free flour mix. You can substitute up to half of the all-purpose flour in the recipe with an alternative flour, like corn, rye, spelt, or buckwheat.
4. 4. Finish with flaky sea salt. A bit of salt goes a long way in balancing the gooey sweetness of the maple pecan pie filling. Choose a flaky version and sprinkle it on the pie after baking for a satisfying crunch.

Since pecan tart dough contains egg, you’ll need to store the dessert in the refrigerator, where it will keep for up to four days. To freeze the dessert, let the tarts cool fully, wrap them in foil or plastic wrap labeled with the date, and place them in the freezer. When ready to thaw, let the tarts sit in the refrigerator overnight before allowing them to soften at room temperature for thirty minutes. Alternatively, reheat the tarts in a low oven until warmed through.