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.
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!
- Prep Time: 20 minutes
- Baking Time: 9 minutes
- Total Time: 29 minutes
- Servings: 24 pieces
- Prep Level: Beginner +
What You’ll Love
- Perfect Bite-Sized Treats – 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.
- Quick and Simple Prep – An easy recipe you can whip up without spending hours in the kitchen.
- Delicious Flavor Combo – The combination of savory pecans and sweet, chewy raisins brings a rich, warm flavor with a touch of sweetness.
- Crowd-Friendly – Both kids and adults love them!
Simple Ingredients
Step-by-Step Instructions
- 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.
- Press the unbaked pastry rounds into the muffin-pan cups.
- Add raisins to each pastry cup.
- Add chopped pecans to each pastry cup.
- Mix the brown sugar and egg together with a whisk until throughly blended.
- 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.
- 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.
See recipe card below for complete details.
Laura Belle’s Tips
- Cookie cutter – If you don’t have a round cookie cutter, you can use a glass with a thin rim. Just turn the glass upside down and use the rim to press through the pastry.
- Don’t overfill the tart shells – The filling expands as it bakes. Leave a little room (about 1/4 inch) at the top of each tart to avoid spillover
- The best way to remove from the pan – Use 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.
Storing
At Room Temperature: Place the cooled tarts in an airtight container and store for up to 3 days. Tip: Add a piece of parchment or wax paper between layers to prevent sticking.
In the Refrigerator: Store in an airtight container and store in the fridge for a week.
Freezing: Allow the tarts to cool completely, then store them in an airtight container or Ziplock bag in the freezer for up to 3 months.
Serving Suggestions
- 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 by Cooking with Carlee
More Delicious Sweets with Pecans
Yield: 24
Easy Mini Pecan Raisin Tarts
Mini tarts filled with pecans, raisins and a brown sugar filling.
Prep Time
20 minutes
Cook Time
9 minutes
Total Time
29 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 16mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 1g
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