Traditional Southern Pecan Tart Recipe! (2024)

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November 21, 2011 by Jennifer 35 Comments

This time of year makes me think of my mother. One reason is because November is the month she passed away. This November marks the 5-year mark of her passing. The other reason is because right before Thanksgiving, my mother would make her HeavenlyPecan Tarts.

My mother was a true southern belle – she was born and raised in Mississippi, and everyone loved her charming southern accent. I am not sure where she got this recipe (possibly it was passed down from her mother), but I just had to share it with you. My brother, dad, friends and relatives adored these, and she always had an audience every time she would make them. Luckily I paid attention…this is my first time making them on my own. I think she would be proud.

Pie Crust:
*This recipe makes 2 9″ Shells or 12 tarts (muffin/cupcake size pan). NOTE: I would double pie dough to make 24 tarts. The below filling recipe makes more than you’ll need for just 12 tarts.

2 cups flour
2/3 cup Crisco + 2 tbsp. (chilled)
1 tsp. salt
1/4 cup water

Make sure Crisco is very cold. I put mine in the freezer for a couple of hours first. Put dry ingredients together, then cut in shortening to gravel size. Use fork, and add water JUST until dough holds together.

Pecan Tart Filling:

3 eggs
1 cup Light Karo syrup
1 cup dark brown sugar
1/2 tsp. salt
1/3 cup melted butter
1 tsp. vanilla
Pecans

First mix eggs in large bowl, then combine next ingredients (except pecans) and mix well. Put a walnut sized ball of dough in each cup of the muffin tin. Press the middle and up the sides until dough is even. Use a fork to press down around the edges

Fill each tart with filling, about 3/4 the way up to edge.Put a pecan half on top of each and bake on middle rack of oven at 350 degrees for approx. 40 minutes.Remove from oven and let cool for an hour or so.

These freeze very well! If you decide to freeze some or all of thes Heavenly Southern Pecan Tarts, place them in a zip-lock plastic freezer bag. Pull them out to defrost about 2 hours before serving. They can also be warmed up in the microwave for about 20 seconds (be careful – filling might be hot!).

Grab a glass of milk and enjoy! If you decide to try making these Heavenly Pecan Tarts, I would love to hear your thoughts!

USA Pan Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel Rachael Ray Oven Lovin’ Non-Stick 12-Cup Muffin and Cupcake Pan, Orange KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Contour Silver Hamilton Beach 62620 6-Speed Hand Mixer with Snap on Case Kirkland Signature Pecan Halves, 2 Pounds Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt., 1.5 Qt., 3 Qt. & 5 Qt.Gourmet Home Products 6 Piece Nested Polypropylene Mixing Bowl Set, Light Blue Measuring Cups and Measuring Spoons set by Simply Gourmet. Stainless Steel Measuring Cups and Spoons Set of 12. Liquid Measuring Cup or Dry Measuring Cup Set. Stainless Measuring Cups, Nesting cups Copper Stainless Steel Measuring Cups, Set of 4 – Gorgeous & Heavy Duty, Mirror Polished, Ideal For All Ingredients U-Taste 10 Piece Measuring Cups and Spoons Set in 18/8 Stainless Steel

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About Jennifer

Jennifer was the founding Eighty MPH Mom and previous owner/editor-in-chief of Eighty MPH Mom, a family-friendly blog. She built a great following and we hope to continue her legacy. Please continue to enjoy her posts.

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Reader Interactions

Comments

angie
November 22, 2011 at 8:20 AM
OMG i want to reach into the screen and eat these!!!!! yummers!!!
Reply
Zippy Sandler
November 22, 2011 at 9:56 AM
What Angie said….
Reply
Elena
November 22, 2011 at 10:25 AM
It looks so delicious! Thank you for the recipe!
Reply
Lisa from Life with Lisa
November 22, 2011 at 10:39 AM
these look delish!
Reply
Just Coupons
November 22, 2011 at 4:11 PM
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These looks delicious. I am the only one in the house who loves pecan pie so I usually don’t go through the trouble of making or buying a whole pie…. BUT this is a great alternative! Thanks 🙂
Reply
- Jennifer-admin
  November 22, 2011 at 4:46 PM
  LOL too funny…my husband doesn’t like them/it either. My kids will eat them, but they aren’t their favorite. More for me – that can be a good or bad thing 🙂
  Reply
ohkeeka [The Type A Housewife/Dealectica]
November 22, 2011 at 4:46 PM
These DO look heavenly–yum! Thanks for sharing. 🙂
Reply
Beeb Ashcroft
November 24, 2011 at 5:44 PM
I am drooling here! Looks divine!
Reply
Elizabeth K
November 26, 2011 at 4:29 PM
These sound wonderful. We have a goodie day coming up at work and I think I will try this recipe.
Reply
Shop with Me Mama (Kim)
November 26, 2011 at 4:37 PM
What an adorable and yummy idea!
Reply
Tricia Nightowlmama
November 26, 2011 at 7:09 PM
these are my absolute favorites! I’m going to have to make them … u know for anyone else who wants them cause I’m on a diet lol
Reply
JamericanSpice
November 26, 2011 at 8:43 PM
Gosh I love pecan pie anything!
Reply
Nichol
November 27, 2011 at 5:34 PM
Those look delish, I bet your mom would have been proud.
Reply
BusyWorkingMama
November 29, 2011 at 6:33 AM
Those are so cute! I made a pecan pie this weekend using my aunt-in-law’s mother’s recipe and it turned out wonderful. These would be more fun and portable, though!
Reply
- Jennifer-admin
  November 29, 2011 at 4:32 PM
  They really are portable – and so much easier than cutting a pecan pie!
  Reply
ANN*
November 29, 2011 at 11:57 AM
Oh my I love pecan pie and this would be a great recipe to make then I wouldnt be tempted to eat a whole piece of pie.
amhengst at verizon dot net
Reply
Brandy
November 29, 2011 at 1:49 PM
These look and sound so yummy!
Reply
Eileen
November 30, 2011 at 3:48 AM
after making pies for Thanksgiving it must have started the ball rolling for holiday baking…my husband picked up two bags of pecans…hint, hint Pecan PIE! but these look so much more fun. I am wondering if you can roll out and use a cup or bisquit cutter to make circles to place in the tin. Might be fun for kids and make it faster? AND what about freezing those crusts for easy baking in the future? (I know pecan pie does not freeze, but I only mean the crust). wow, I am now SO hungry and want to try these today!
Reply
Rosey
December 2, 2011 at 4:39 PM
I always thought Pecan Pie would be hard to make…I’m not sure why, so I never opted to do it (you can tell from that disclosure that I’m not a genius in the kitchen, though I do like to cook and bake). This, however, makes me really want to give it a whirl. I love Pecan Pie and these tarts look even better. I don’t think any of my kids have ever tried it (*gasp*) so this will be neat for them too. I’m thinking we’ll give it a try when we do our big cookie day…where we all get together and bake and decorate for hours. We love that tradition and these will be a welcome treat. Thanks for the share.
Reply
Amy Orvin
December 5, 2011 at 1:33 PM
sounds really good, thanks for the receipe.
2dogs5catscrew@att.net
Reply
Christian Nunez
December 5, 2011 at 2:12 PM
I’d love to be your taste tester! hahah, this is a great idea for the holidays.
Reply
momznite
December 10, 2011 at 2:41 PM
Sharing this recipe is a nice way to honor your mom’s memory.
Reply
Vanessa co*ker
December 10, 2011 at 8:22 PM
I love baking cookies and pies! But have never tried baking tarts. These look so good too, I think my husband would love them!!!! I must try it 🙂
Reply
R Hicks
December 11, 2011 at 10:57 PM
This looks really tasty. With pecans as high as they are, it is almost a delicacy
Reply
Donna B.
December 12, 2011 at 5:25 AM
YUM! I love how the portion control is built-in 🙂 I’ve been doing a lot of things in mini muffin cups lately, can’t wait to try this!
Reply
Betty Baez
December 12, 2011 at 6:49 AM
oh my! this looks so delicious you made my stomach rumble
Reply
polly
December 14, 2011 at 7:24 AM
they look delicious…my mom made a wonderful pecan pie..i sure miss those pies & my mom!.you mom would be very proud jennifer!
polly~.
pkeintz@gmail.com
Reply
Melinda
December 15, 2011 at 12:27 PM
these look sooooooo good!
Reply
Anita
December 17, 2011 at 9:21 PM
Always looking for good recipes to try-these look ideal to take to a Christmas get together.
Reply
Marysa N.
December 18, 2011 at 10:13 AM
These look great! My aunt makes the best pecan pie, so I would love to make my own. These are so cute and it doesn’t look too involved either. Plus they are a great portion size, or great for kids.
Reply
Sky
December 19, 2011 at 8:43 AM
Yum! My hubs love pecans…once my kitchen is completed I’ll have to make him some of these!
Reply
Loveforfood
December 19, 2011 at 8:20 PM
that sure looks good.. especially top with pecans.
Reply
Amy Orvin
January 15, 2012 at 5:38 PM
Thanks so much for receipe. I will make this one day soon.
Reply
RecipeNewZ (@RecipeNewZ)
June 26, 2012 at 6:17 PM
Lovely pecan tarts! I have been searching for a perfect pecan pie recipe for years, and now maybe this is it :-). If these cute tarts taste as good as they look they must be delicious! I am so glad I found your blog!
And now that I am here, I would like to invite you to try out a new recipe sharing website RecipeNewZ.com . We already have hundreds of food bloggers on board. You submit a photo of your recipe, we publish it within minutes and link back to your blog. It would be great to see your wonderful recipes there too.
Reply
Cindy B
November 14, 2013 at 4:33 PM
These are something that my sweet husband would love. I may make them for Thanksgiving!
Reply

Traditional Southern Pecan Tart Recipe! (2024)

FAQs

How do you keep pecan pie from being runny? ›

To avoid this, always start your pecan pie at a high enough temperature, such as 425 to 450 degrees Fahrenheit. You can lower the temperature to around 350 degrees Fahrenheit after the first half-hour, or 30 minutes. It is done when you notice the pecan filling is bubbling and the pie is browned.

Why is the top of my pecan pie hard? ›

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Find Out More ›

What is pecan tart made of? ›

Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full.

How do you know when a tart is done? ›

Once you've successfully got it in there, you can relax and let it bake for 20-30 minutes. You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.

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How do you know when a tart is ready? ›

How to know if the tart is ready? Unbaked tarts should look golden brown when fully baked. For baked tarts, bake until the filling is just set. If you added fruits to the filling, they should be fully cooked and tender.

See Details ›

Can I leave pecan pie out overnight to cool? ›

How Long Can Pecan Pie Be Left at Room Temperature? Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth.

Learn More ›

Should pecan pie be jiggly after baking? ›

You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

Keep Reading ›

Does pecan pie firm up as it cools? ›

Wait until the pie cools to room temperature before cutting into it because the filling continues to cook and set as the pie cools.

Learn More Now ›

Is it better to use light or dark Karo syrup for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

What can go wrong with pecan pie? ›

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

Read On ›

Why is my pecan pie not cooked in the middle? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Explore More ›

What's the difference between a pecan pie and a tart? ›

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

Learn More Now ›

Why is a tart not a pie? ›

Pies and tarts are both pastry shells, with some sort of filling. Both can be either savoury or sweet. The difference is that pies have a top crust, whereas a tart doesn't.

See Details ›

What is the bitter part of a pecan called? ›

Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.

Is pecan pie still jiggly when done? ›

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

Find Out More ›

Can you overcook a pecan pie? ›

The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F.

Tell Me More ›

Is pecan pie done when bubbling? ›

If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.

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