Hopeless Pecan Tarts


By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 14)


Homemade (or store-bought) pie crust dough

½ C. butter

1/3 C. dark corn syrup

1 C. powdered sugar

1 C. chopped pecans

1 C. chopped peanuts

4 eggs, well-beaten


Make up your favorite pie crust recipe [or use store-bought dough), enough to roll out and cut to fit 36 well-greased cupcake tin wells, like tart shells.

In a heavy saucepan, mix rest of ingredients and bring to a boil. On low, cook and stir constantly for 10 minutes.

While filling cools, bake tart shells at 425°F for 10 minutes. Remove and fill hot shells half-full with filling. Put back in oven to bake at 375°F for 12-15 minutes or until filling is “set”.

Cool and refrigerate leftovers to use in a few days or freeze to use in a few months. Makes 36 tarts.

Mondays & Memories of My Mom – Working From Home

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.