Wednesday, November 20, 2019

Pecan Pie Fight- Pecan Pie Butter Tarts

It's time for another Fantastical Food Fight hosted by Sarah of Fantastical Sharing of Recipes and this time round we're fighting with Pecan Pies.
Pecan Pie Butter Tarts

Not really, we're just pitting our recipes against each other to see who comes out on top.  

I think everyone has a particular recipe they like for Pecan Pie, and personally I don't think there is such a thing as a bad one.

At least not that I've had.  Some of them have been a touch on the skimpy side when it comes to the addition of pecans, but others have almost overloaded the pie with pecans.

Actually I don't think you can overload it with pecans. My own personal viewpoint. 

But I wondered about adapting my favorite Butter Tart recipe for this challenge.
So I did.
This is not a Butter Tart with Pecans however, at least I don't think it is.
Cause Butter Tarts are pretty much sacrosant with Canadians.  You don't mess around with Butter Tart recipes.
I'm just sayin...

For fun I added some dried cranberries along with the Pecans, and I think I came up with a winner. 

At least my mouth said it was.

I thought I'd also share how I get those little circles of dough into the depressions in the tart pan.  I grab my handy, dandy shot glass and use it to press the dough down.  I know they make fancy ones that you can use, but this works well for me.
Pecan Pie Butter Tarts
 Here's how they look as I'm filling them.
Pecan Pie Butter Tarts
And of course, filled and ready for the oven.
Pecan Pie Butter Tarts

 Look at that gorgeousness. 
Pecan Pie Butter Tarts

Pecan Pie Butter Tarts

Yield: 24 mini tarts
prep time: 10 Mcook time: total time: 10 M
These are the perfect bite size treat for after Thanksgiving Dinner or for Christmas or just because.


  • 1/3 cup melted butter
  • 1 cup brown sugar
  • 1 egg
  • 2 tablespoons cream or milk
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 48 pecan halves - divided
  • Pie crust- either home made or bought


How to cook Pecan Pie Butter Tarts

  1. Preheat oven to 400 degrees
  2. Melt butter and mix in the brown sugar, vanilla extract and cream.  Add the egg and whisk thoroughly.   Set aside while you chop the pecans and cranberries.
  3. Take half the pecans and do a rough chop, reserving 24 pecan halves.  
  4. Spray the inside depressions of a mini tarts pan with some non stick spray.
  5. Roll out the pie dough or unfold if using commercial pie dough.  Cut out enough circles of dough for each tart pan.  Place a circle of dough onto each depression in the pan, and using a shot glass press the dough down carefully, making sure not to tear the dough. 
  6. Add a little of the chopped pecans and cranberries to the bottom of each tart and then very carefully, pour the filling into each tart, filling it 3/4 of the way. 
  7. Bake at 400 degrees for 5 minutes and then turn oven down to 375 and continue baking for about 20-25 minutes or until the tarts are lightly browned. 
  8. Take out of oven and let cool.
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I love the shot glass method and the fluted edges of the crust!

    1. I use a biscuit cutter, which leaves me with lovely fluted edges. The shot glass works great at pressing the dough down, and not just on the mini tarts.

  2. Adorable little bite sized desserts. We call them pecan tassies.

    1. Aren't Pecan tassies made with cream cheese dough? That's how I make them. I love bite sized desserts, you can eat several, without feeling too guilty. Wink

  3. These looks so cute and delicious!

  4. Although I do not eat pecan pie, I am on Team Pecan Overload and also maintain that I'm not sure it's possible to do that. Any dessert I make with pecans has a LOT of pecans. I love that you added dried cranberries in there. I wonder if that tartness would make me like pecan pie because it would cut down on the sweetness? I would definitely be willing to test out the theory :)

    1. You also add a couple of fresh cranberries to the filling, I used dried, but love the contrast between sweet and sour.


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