Pecan Tartlets

These Pecan Tartlets are little bites of holiday magic, flaky cream cheese crusts filled with sweet, caramel-y pecans. They’re surprisingly simple, perfect for dessert trays or gifting, and guaranteed to disappear fast. You might want to make a double batch!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings tarts

Calories 126

Author Kim

Ingredients

For the crust:

1/2 cup (113g, 1 stick) unsalted or salted butter room temperature
4 ounces (85g) cream cheese room temperature
1 cup (120g) all-purpose flour

For the filling:

3/4 cup (150g) light brown sugar
1 large egg
1 tablespoon (14g) unsalted or salted butter melted
1 teaspoon vanilla extract
3/4 cup (75g) pecan pieces

Instructions

For the crust, in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the 1/2 cup (113g, 1 stick) unsalted or salted butter and 4 ounces (85g) cream cheese together for 30 seconds to 1 minute or until well combined.
Add the 1 cup (120g) all-purpose flour and mix until evenly combined.
Roll the dough into 24 small balls. Chill in the refrigerator for 15-20 mins.
Meanwhile, make filling by stirring together the 3/4 cup (150g) light brown sugar, 1 large egg, melted 1 tablespoon (14g) unsalted or salted butter, and 1 teaspoon vanilla extract extract together until combined, then fold in the 3/4 cup (75g) pecan pieces.
Preheat oven to 375ºF and spray mini muffin pan with cooking spray.
Press chilled balls into the 24 cavities of the mini muffin pan. Be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers.
Fill each tart evenly with filling. They will be pretty full.
Bake at 375ºF for 15-20 mins or until the tops are lightly golden brown. Remove from the oven and allow tarts to cool for about 15 mins before removing from pan. Use a butter knife to gently slide around each one to make the removal process easier.

Notes

Storage Instructions: Leftovers may be stored in an airtight container at room temperature for up to 1 week.

Freezing Instructions: These will freeze well for up to 3 months. Thaw to room temperature before serving.

This recipe was originally published November 2017. It was updated with helpful tips and new photos December 2025.

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