Welcome Kelly from  The Moon and Me!!  I’ve always wanted to know how to make little tarts and this is the perfect recipe!  My husband is obsessed with Pecan Pie and i’m SURE, he would go crazy over these.  MUST TRY! Welcome.
Hi! I’m Kelly and I blog over at The Moon and Me
where much randomness occurs, including DIY, crafts, and recipes.
I’m thrilled to be here today sharing some family Christmas traditions!
Ta da!
Pecan Tarts.
Such a simple name for something so truly scrumptious!
My mom got this recipe from my dad’s mom…
unfortunately I never really knew her.
But if she made yummies like this, she must have been pretty wonderful!
I don’t believe a year has gone by when these tasty
little treats were not present in our house at Christmastime.
Baking is a huge tradition in our family…
we do these tarts, these little snowball looking cookies called Russian Tea Cakes,
and an old world cake recipe, also from my grandmother {and probably hers}
called Potica Cake…funny name…but who cares what
you call it once you’ve had a bite…or six.
 Well, let’s move on to the tarts.
Pecan Tarts
Tart cups:
  • 2 cups flour
  • 1 cup {2 sticks} butter, softened
  • 6 oz cream cheese, softened
Blend together until smooth, using dough hooks if available.
If you divide the dough into 4 equal balls, it will be easier to keep your tarts even.
From each of those, make 12 even balls about 1″ each and place into your tart pan.
Using a tart press, or your fingers, press the dough into a cup, up and around the sides.
Be careful that you don’t make it too thin on the bottom.
If you’re dough is too wet to handle and shape, add about 1/4 cup flour and rework.
Nut Filling:
  • 2 eggs
  • 2 tbsp melted butter
  • 1 1/2 cups brown sugar
  • 1 tsp pure vanilla
  • 1 cup chopped pecans
In a medium bowl, combine filling ingredients, stir with a whisk. DO NOT BEAT.
Place about 1 1/2 tsp filling into each dough cup…making them about 2/3 full.
We usually split the filling into 2 bowls…that way if you fill and bake 24 at a time, you know just how much you’ve got left.
Bake at 350° for about 18 minutes or until lightly golden.
Dark, nonstick pans may bake faster and/or cause them to be a little darker.
Cool slightly, then turn out onto a rack.
Careful if you try to eat them straight out of the oven! That sugary liquid center is HOT!
Speaking of sugary, liquid centers…I recommend using only real butter, cream cheese, and vanilla.
 These are my mom’s absolute favorite cookie.
She can’t resist them…so they only get made during the holidays.
I have to say…by far…our best family tradition?
Spending the holidays together with family.
You just never know what is going to happen…
Yes, that’s my daughter and my sister making
strange faces behind my unsuspecting parents.
Below are a couple outtakes from a family photo session we did for my folks.
This picture below actually hangs on a gallery wall
in my mom’s and dad’s living room.
Yep, that’s how we roll.
I’d love you to come by and check out all the antics at The Moon and Me.
 Really…we’re not always this weird.
Sometimes it’s much worse!
I hope you’ve enjoyed spending a little holiday time with my crazy family!
Thanks bunches to the Crafting Chicks for having me over. 🙂
Merry Christmas and all the best in the New Year from my family to you and yours!
To see more of my Christmas projects, check out the links below!



  1. Love the picture that you have hanging in your mom & dads living room. That’s the kind of family that knows how to have fun and love being with each other. Keep it up!!

  2. […] Mini Pecan Tarts :: Spring Surprise Cookie Cups :: Key Lime Pie Cookie Cups […]

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