Pecan Tarts


Thanksgiving is such a special holiday in our family. As a child I remember big Thanksgiving celebrations in the South with Aunts, Uncles, and more than enough cousins to have two teams for an afternoon of touch football, while the adults watched real football.

Our first Thanksgiving in the Northeast was looking a bit bleak with only the three of us. In true “Southern/Northern” style a wonderful family invited us to be a part of their family and so a new tradition began 23 years ago. We share Thanksgiving with friends, who have become our family. Whether for a whole meal or just dessert Thanksgiving has become a very fun and “thankful” holiday that is shared with friends. After the required touch football game and prior to watching “real” football, desserts take the field. One of the stars of my starting line-up is Pecan Tarts. The perfect bite size morsel of cream cheese crust, toasted pecans, and rich filling; it’s a guaranteed touch down. These can be made ahead and frozen, after you thaw them just be sure to put them in the oven for a minute or two.
So for friends and family still in the South, keep the Sting-Kill handy you never know where the red ants are lurking when you dive for the touchdown. Happy Thanksgiving.



  • 3 oz. cream cheese
  • 1/2 Cup butter
  • 1 Cup flour


  1. Cream together and refrigerate for 1 hour.
  2. Once the pastry has gotten firm, break off smalls pieces, form a ball and press into mini-muffin tins – sides & bottom. Do not grease the pans.


  • 1 Egg (whole)
  • 1 Egg yolk
  • 1 Cup brown sugar
  • 1 Tablespoon Softened butter
  • 1 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Salt
  • 2/3 Cup Chopped Pecans


  1. Mix and beat everything except the chopped pecans
  2. Put 1/2 of pecans in each pastry tin
  3. Put 1 Teaspoon of liquid mixture or until 1/2 full on top of pecans in pastry tin
  4. Top with remaining pecans and bake at 325 degrees for about 25 minutes
  5. Let cool before removing Pecan Tarts from tin

If you freeze them, run in the oven a few minutes before serving to “crisp”.

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