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4.5 of 5 (42)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 102.5
  • Total Fat: 5.2 g
  • Cholesterol: 9.0 mg
  • Sodium: 56.6 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Petite Pecan Tarts calories by ingredient
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Petite Pecan Tarts

Submitted by: CHEF_MEG
Petite Pecan Tarts

Introduction

I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts. I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.
Number of Servings: 24

Ingredients

    8 sheets phyllo dough, thawed
    2 tablespoons non-hydrogenated margarine, melted and slightly cooled
    1/4 cup brown sugar, packed
    1/2 cup light corn syrup
    2/3 cups old fashioned oats
    1 cup pecans, chopped
    1 teaspoon vanilla
    pinch salt
    1 egg, beaten
    1 egg white, beaten

Directions

Preheat the oven to 350 degrees Fahrenheit. Prepare two mini muffin pans with nonstick cooking spray.

Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.

Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.

Makes 24 tarts, one serving each






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Member Ratings For This Recipe



  • 25 of 27 people found this review helpful
    I just wanted to point out that "corn syrup" is a completely different ingredient than "high fructose corn syrup" both chemically and in its typical uses. Corn syrup is old school, not a lab creation like HFCS. It should be used sparingly, only in the sense that any refined sugar should be. - 10/13/12

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  • Bad
    23 of 58 people found this review helpful
    I am shocked that you would publish ANY recipe with corn syrup. I have been baking pecan pies for years without it, subbing agave nectar and/or maple syrup, both of which have lower glycemic indices, and both of which do not feed a truly dirty, destructive agro-biz. Sub either and you will love it! - 3/23/11

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  • Incredible!
    18 of 18 people found this review helpful
    I love pecan pie but tend to go a little crazy with it. These were a great thing to have instead. It tasted fantastic and kicked that pecan pie craving in the butt! - 11/30/10

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  • Incredible!
    13 of 14 people found this review helpful
    I found you can make this recipe with egg substitute ,lite brown sugar which is a blend of sugar & Splenda,I think ,but it makes it with less calories,you can also use lite butter,These will lessen the guilt and not the flavor.Good luck. - 7/21/11

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  • Incredible!
    12 of 12 people found this review helpful
    I have a reputation to live up to here, and these definitely measure up! Could be a bit sweeter, but all in all they are great. I will be bringing them to 2 Holiday parties with no apologies. I used the scraps of phyllo to top some sliced apples dusted with cinnamon Splenda. Baked them 20 mins. - 12/10/10

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  • Incredible!
    9 of 9 people found this review helpful
    Delicious!!! I didn't change a thing. - 10/13/12

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  • 9 of 18 people found this review helpful
    The corn syrup ruined it for me. My recipe, while needing calories shaved off does not use corn syrup. I only use brown sugar-dark, unsalted butter, eggs, vanilla and chopped pecans. - 7/31/12

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  • Incredible!
    8 of 9 people found this review helpful
    Delicious! I make this for our small office Christmas party and received rave reviews. Extras went home to a sick husband, and and grandmas who where watching the kids. They were super easy too! I will definitely be making these again. - 12/4/10

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  • Incredible!
    7 of 7 people found this review helpful
    OMG!!! These were sooo yummy. My husband loves them too. I have to make another batch tomorrow just for him, since the first batch was for work. - 12/11/10

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  • Incredible!
    7 of 7 people found this review helpful
    Loved it - a great substitute for Pecan Pie for Thanksgiving - 11/26/10

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  • Good
    6 of 6 people found this review helpful
    Guess what I figured out...If you eat three of these delicious little things...it equals one slice of pecan pie. Bummer. How to stop at one? - 11/26/10

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  • 4 of 5 people found this review helpful
    1/2 cup of corn syrup divided by 24 and just 102 calories? There's nothing wrong with that and I'm sure they're good. The best way to stop at one is to only make them for a gathering where there won't be leftovers. - 10/13/12

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  • Very Good
    3 of 5 people found this review helpful
    The actual recipe looks nothing like this picture!!!! However the recipe itself tastes good. It would be nice if photos matched!!!!!! - 10/17/12

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  • Incredible!
    2 of 2 people found this review helpful
    I didn't have mini muffin tins, so I used regular, making each tart 2 servings. I also added 8 Ghirardelli 60% cocoa chocolate chips to each one. Holy cow they're good! - 11/17/12

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  • 2 of 5 people found this review helpful
    This may be delicious BUT it is terrible for someone who is diabetic. I notice u conveniently leave off the sugar content on ur receipes. Very bad. These "little tarts r 8.7 sugas for 1. Not worth the bother. - 10/13/12

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  • 2 of 2 people found this review helpful
    I wish I could afford to try this. It sounds good. But nuts here are running around $13/lb ($10 if they are on sale). A a package of phyllo is over $4. Maybe one day I will be able to splurge and try it. - 10/13/12

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  • 2 of 5 people found this review helpful
    I think I'm going to try this recipe for Turkey Day; I'm not required to cook anything but I always like to bring a treat of some sort. ^_^ - 11/9/10

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  • Incredible!
    2 of 9 people found this review helpful
    Looks Great! - 11/8/10

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  • 1 of 1 people found this review helpful
    I make these with a cream cheese crust and no corn syrup. They are call Tassies and they are for a splurge so enjoy and don't criticize every ingredient. If you want to change the sugar or anything else do so and thank the chef for the recipe. Have a great new year! - 12/29/12

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  • Incredible!
    1 of 1 people found this review helpful
    I could not find phyllo dough sheets in the Store, but found preformed phyllo tartlet shells, so I used those. Made the filling per recipe with the exception of the corn syrup. I had none on hand so I used sugar free Pancake Syrup. Turned out great. - 11/24/12

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  • Incredible!
    1 of 2 people found this review helpful
    sugar is sugar, either your in or your out... healthiest to stay away from it but if your going to indulge like around the holidays its best to know the nutrition up front per serving than to be surprised after the fact.. I will make for a crowd and send the rest home with friend for less temptation - 10/14/12

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  • 1 of 2 people found this review helpful
    They look great, haven't tried them yet but couldn't help noticing that in the photo the tarts look like they're made with regular pie dough not phyllo as mentioned in the recipe. Am I right? - 10/13/12

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  • 1 of 5 people found this review helpful
    To make this healthier, skip the corn syrup and use honey instead, and substitute oil for the margarine. - 10/13/12

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  • 1 of 2 people found this review helpful
    sounds like a great treat to bring to the Saturday morning coffee meeting we have in my building each week. Time to go shopping. - 10/13/12

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  • 1 of 2 people found this review helpful
    I haven't made or tasted these yet. I'm sure they are great. Not to be rude, but to compare a 300 cal. reg. slice of pie to a 102 cal. mini tart just isn't the same. Most would find it hard to stop at one little tart. So, three = 306 cal, 15 fat and 45 carbs min. Hmmmmm. - 3/23/11

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  • a recipe makeover wouldn't be to bad- - 11/21/13

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  • Could this possibly be done with three sheets of phyllo rather than four? If the picture is accurate, the filling-to-crust ratio looks a bit low. - 11/19/13

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  • Could you swap the corn syrup for Agave? - 7/19/13

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  • Tartlets like these freeze really well, so you can make up a batch but only keep a few out at a time. My mother-in-law froze some for a baptism and they defrosted GREAT!. Put them in a zip lock and you are good to go! That will help on the "control" issue. - 7/18/13

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  • Corn syrup? margarine? Sugar? You call this a healthy recipe??? Just go eat a box of donuts and a carton of twinkies. - 7/18/13

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  • 0 of 1 people found this review helpful
    again the use of a stock picture that totally misrepresents the dish - 12/29/12

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  • Sounds yummy...I may try the recipe - 10/13/12

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  • This looks great, can't wait to try. My only wish is that I had someone bake them for it. (lol) - 10/13/12

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  • Incredible!
    0 of 1 people found this review helpful
    Oh--VERY VERY good! - 10/13/12

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  • 0 of 1 people found this review helpful
    Pecan pie, tarts is one of my favorites. I'd have to stay away. I would struggle with self control. If someone wants to make them and then drop one off at my house I might be able to have ONE! - 10/13/12

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  • Wow. We used to make this filling and pour it into a pie shell. Instead of pecans, we used walnuts from our tree. My mom called it "Mock Pecan Pie). I like this phyllo mini version. - 7/19/12

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  • will be trying this one! - 12/29/11

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  • WOW...absolutely incredible! Even my 11 year old was amazed that they were "diet" food. I am sure my Thanksgiving guests will agree. - 11/23/11

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  • Awesome, I made these with light maple syrup instead of the corn syrup and Splenda brown sugar.
    - 10/30/11

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  • I agree with MITSRN; one of these is 102 calories, and that is a lot. I guess portion control is key. I know I wouldn't eat just one though. - 10/13/11

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  • This recipe sounds good. I am going to keep it handy for when friends or relatives visit as my husband does not like recipes containing nuts. - 10/13/11

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  • Too good! Great timing, planning holiday menus. - 10/13/11

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  • so yummy....will def. make these for thanksgiving dinner with family... - 10/13/11

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  • Looking forward to making these for our next Women's tea. - 10/13/11

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  • Made these today for part of our thanksgiving dessert. They turned out awesome! - 10/8/11

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  • I SURE AM GOING TO TRY SOMETIME THANK YOU - 7/25/11

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  • Very good even DH liked them - 3/26/11

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  • intend to fix as soon as i have all the ingred needed -sounds great - 3/24/11

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  • Incredible!
    0 of 2 people found this review helpful
    This just sounds so good, it's wicked! I can't wait to cook some tasty goodies. - 3/24/11

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  • A great dish to bring to a potluck at church! - 3/23/11

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  • I will definitely save this recipe! - 3/23/11

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  • OMG! These are GOOD!!!!! - 3/23/11

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  • I don't know if these would compare in taste but I think it would be possible to use won ton wrappers that are already cut in squares. I am going to try and see! - 3/23/11

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  • Good
    0 of 2 people found this review helpful
    Must give these a try. They sound yummy. But I have to agree,, can you eat only one. - 3/23/11

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  • Bet ya can't eat just one! Too tempting for this sweet tooth. - 3/23/11

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  • Wondering if the phyllo dough has a substitute we can use? Anyone try something else? - 3/23/11

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  • Incredible!
    0 of 1 people found this review helpful
    sound yummy - 3/23/11

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  • Made these for Thanksgiving and they were delicious! A new tradition for sure! - 3/4/11

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  • 0 of 1 people found this review helpful
    Sounds great! Can't wait to try it. - 1/3/11

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  • I've been begged by the in-laws to serve this every get together. Simple, quick, bite-sized, and extremely tasty! - 12/16/10

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  • 2 of 2 people found this review helpful
    I agree with JACOBUSS57. I have been making butter tarts the tarts with out all of those ingredients. In my receipe I put in brown sugar, egg, vanilla and thats it. It comes out just as good. I have been making these for years with home made pastry. I might try to use phyllo pastry just to try. - 7/17/12

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