Pecan Tarts Recipe
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 Pecan Tarts. She was a real southern belle – she was born and raised in Mississippi. 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.
*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! Put dry ingredients together, then cut in shortening to gravel size. Use fork, and add water until dough holds together.
Pecan Tarts Filling:
1 cup white Karo
1 cup dark brown sugar
1/2 tsp. salt
1/3 cup melted butter
1 tsp. vanilla
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 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 the 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!