Mini Pecan Raisin Tarts is an old recipe that my Great Aunt Renie was known for in our family and all of us couldn’t wait to have them every holiday season!
Mini Pecan Raisin Tarts
They are similar to the British Butter Tarts. You may hear them called: Pecan Tartlets or Pecan Tassies as well as hand held pecan pies or small tarts.
These tarts are the perfect fall dessert filled with nutty crunchy pecans, chewy raisins, and the rich caramel flavor of dark brown sugar all inside a flaky pie crust.
These mini pecan tarts are a perfect individual dessert option with being a 2 bite size mini pie with the taste of everyone’s favorite pecan pie but without light corn syrup or butter which you find in a traditional pecan pie filling.
What Do I Need To Make These Irresistible Pecan Raisin Mini Tarts?
- Non stick mini muffin pan (either a 24 count or two 12 count)
- Oven mitt
- Wire rack for cooling
- Medium mixing bowl
- 2 ½” round cookie cutter
- Rolling Pin
The five simple ingredients for this easy recipe
- Dark brown sugar
- 1 large egg
- Chopped pecans
- Refrigerated store bought pie crust (2 sheets) at room temperature
How To Make Mini Pecan Raisin Tarts
1 – Using a rolling pin, lightly roll over the edges in all directions to even out and slightly stretch the crust. Cut out 12 rounds on each sheet of the unbaked pastry crust using a 2 1/2 inch round cookie cutter.
2 – Press the unbaked pastry rounds into the muffin-pan cups.
3 – Add raisins to each pastry cup.
4 – Add chopped pecans to each pastry cup.
5 – Mix the brown sugar and egg together with a whisk until throughly blended.
6 – Top each cup with the brown sugar mixture dividing it between the 24 cups. The pecan raisin tart filling will fall a bit when cooling so try resisting over filling them.
Do I Need To Grease The Mini Muffin Pan?
No, not if you use a non stick pan.
Can I Use Light Brown Sugar?
Yes, you can. In most cases, light brown sugar and dark brown sugar are interchangeable.
The difference between the 2 sugars is simply the amount of molasses each contains.
There is more molasses in dark brown sugar which gives it a richer caramel flavor and darker color.
What If I Don’t Have A Round Cookie Cutter?
Many times I use a glass. Just turn the glass upside down and use the rim to press through the pastry.
I find that a glass glass works best when making this mini dessert.
What If I Only Have Pecan Halves?
Place the 3/4 cup of pecan halves in a medium size ziplock bag and use the rolling pin to break up the pecan halves into small pieces.
You can also use a cutting board and a large cutting knife and chop the pecan halves into small pieces.
Can You Freeze Mini Pecan Raisin Tarts?
Yes, you can. Allow them to cool completely, then store them in an airtight container or Ziplock bag in the freezer for up to 3 months.
The tarts are ready to come out of the oven when the pie crust is light golden brown. The filling should be gooey on the inside and crisp on the top.
The best way to remove the pecan raisin tarts from the muffin tin is by using a knife with a round end. Gently remove the tarts from the tin while they are still fairly warm and place them on a wire cooling rack.
Other Holiday Snacks
- Easy 5 Ingredient Delicious Meltaway Cookies
- Easy Raspberry Thumbprint Cookies With Sugar Glaze
- Pigs In A Blanket With Mustard Whiskey Sauce
- Delicious Bacon-Wrapped Dates Stuffed with Almonds
- Easy 5 Ingredient Lemon Dump Cake With Cream Cheese
- Festive No-Knead Focaccia Bread With Rosemary Recipe
These delicious mini pecan pies are such a crowd pleaser and are super easy to make for any special occasion. I hope you enjoy them as much as I do!
You can add a dollop of whip cream on the top of each of the tarts. They are also very yummy served with a scoop of vanilla ice cream!
- 1 cup of dark brown sugar (packed)
- 1 large egg (lightly beaten with a fork)
- ¾ cup chopped pecans
- ¾ cup raisins
- 1 package of refrigerated pie crust (2 sheets) at room temperature
- Set an oven rack one level below the center. Preheat the oven to 375 degrees Fahrenheit.
- Slowly roll out the pie crust following the package directions. I don't find it necessary to but depending on your work area, you may need to roll out the prepared store-bought crust on a lightly floured surface. Using a rolling pin, lightly roll over the edges in all directions to even out and slightly stretch the crust.
- Using a 2 1/2 inch round cookie cutter or the rim of a glass, cut out 12 rounds on each sheet of the unbaked pastry crust.
- Press the unbaked pastry rounds into the muffin-pan cups.
- Add to each pastry cup, a teaspoon (a little bit) of raisins
- Add to each pastry cup, a teaspoon (a little bit) of chopped pecans
- Put the dark brown sugar in a medium mixing and pour the egg in it. Mix together with a whisk until throughly blended.
- Using a spoon, top each cup with the brown sugar mixture dividing it between the 24 cups. Try not to over fill the cups, the filling will rise a bit and bubble.
- Bake the tarts for 9 minutes or until the pie crust is light golden brown.
- Use an oven mitt when taking the tarts out of the oven. The pan will be very hot and the pecan filling will still be a little gooey.
- Check to see if any of the filling has spilled onto the tin. If there has been some overflow of filling, remember the sugar filling hardens as it cools. It will be difficult to get the tarts out of the tin without damaging the flaky crust so you'll want to remove the tarts from the tin before they cool.
- The best way to remove the pecan raisin tarts from the muffin tin is by using a knife with a round end. Gently remove the tarts from the tin while they are still fairly warm and place them on a wire cooling rack.
- Once cooled, the mini pecan raisin tarts can be stored in an airtight container for up to 3 days. If you store them in layers, I recommend using a piece of aluminum foil or parchment paper in between the layers.