Petite Pecan Tarts

Petite Pecan Tarts

4.6 of 5 (46)
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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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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


    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


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

  • 27 of 30 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
    24 of 62 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!
    19 of 19 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!
    16 of 17 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!
    13 of 13 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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