As promised in my column in The Catholic Observer, I am posting my mom’s recipe for pecan tarts.

They are not hard to make and they are DELICIOUS!!

Just take a look at these yummy treats.



To make the crust take

2 cups of flour

8 ounces of cream cheese

and 1/4 lb. of butter

Mix together and form into small balls that will be pressed into greased mini cupcake tins

When you push them down they should form little pie crusts in the tin

Add 1/4 teaspoon of chopped pecans –very fine.

The filling is easy too…

4 eggs

1 box of light brown sugar

1/2 teaspoon of salt

1/2 taspoon of vanilla

4 tablespoons of butter

Melt butter and add to other ingredients. Mix and add 1 tablespoon filling to each tart.

Top off with 1/4 teaspooon or more of more pecans.

Bake at 350 degrees for 25 minutes.

Remove while warm.




Published by spunfromtheweb

Weber holds a BA in English from her beloved Providence College and an MA in journalism from Marquette University.

3 thoughts on “PECAN TARTS VIA MY MOM

  1. Watched you make these on Real to Reel tonight.

    Can’t wait to try making these delicious-looking treats. Cooking is one of my passions – “the secret ingredient is LOVE”, and I always look for new ideas.

    Thank you.


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