Tiny Maple-Pecan Tartlets: A Sweet Fall Delight

Nothing says fall quite like the rich, buttery aroma of maple and pecans filling the kitchen. I’ll never forget the first time I made these tiny maple-pecan tartlets for a Thanksgiving gathering at Nonna Rosa’s house. I was sixteen, thought I was a baking pro, and completely overfilled the tart shells—let’s just say the cleanup was a lesson in humility! Twenty years later, I’ve perfected this recipe, and these bite-sized treats are now a staple at Sophie’s Sweet Haven.

With their crispy, golden crusts and gooey, maple-sweet filling, they’re the perfect way to celebrate fall’s cozy vibes. Whether you’re hosting a holiday party, gifting a sweet treat, or just craving something indulgent, these tartlets deliver big flavor in a small package. Trust me, the smell alone will have your neighbors knocking!

Table of Contents

Why Tiny Maple-Pecan Tartlets Are Special

These mini tartlets are a fall favorite for all the right reasons. Their petite size makes them perfect for parties—guests can grab one (or three, like my husband, David!) without needing a plate or fork. The combination of sweet maple syrup and toasty pecans captures the essence of autumn, and the buttery crust adds that irresistible crunch. I love how versatile they are—serve them at a fancy dinner, pack them for a bake sale, or wrap them in a cute box for a neighborly gift.

My kids, Emma and Lucas, love “helping” me sprinkle pecans on top (though Butter, our golden retriever, is always hoping for a dropped nut!). Plus, these tartlets are a Pinterest dream, with their golden shine and rustic charm. After years of testing, I’ve found that the secret ingredient is patience—take your time with the crust, and you’ll be rewarded with perfection.

Recipe Information

Timing	Details
Prep Time	20 minutes
Bake Time	15-18 minutes
Total Time	About 45 minutes (plus cooling)
Servings	24 mini tartlets
Estimated Calories	~120 calories per tartlet

Essential Ingredients for Perfect Tiny Maple-Pecan Tartlets

Here’s what you’ll need to make these fall gems. I’ve spent years tweaking this recipe, and these ingredients make all the difference:

• All-Purpose Flour (1 cup): The base for a flaky, tender crust. I’ve tested gluten-free 1:1 flour blends for my bakery customers, and they work beautifully if you need a substitution.
• Unsalted Butter (4 tbsp, cold): Cold butter is key for a crisp crust. Cut it into small cubes to make it easier to work with. I tried shortening once, but it just wasn’t the same.
• Granulated Sugar (2 tbsp): Adds a touch of sweetness to the crust. Don’t skip it—it balances the nutty filling.
• Maple Syrup (1/4 cup): The star of the show. Use pure maple syrup for that deep, rich flavor. I learned the hard way that cheap syrup makes a sticky, overly sweet mess!
• Chopped Pecans (1/2 cup): Toasty and crunchy, pecans are non-negotiable. Toast them lightly for extra flavor—I do this every time now, after a bland batch early on.
• Large Egg (1): Binds the filling and adds richness. Room-temperature eggs blend better, so let it sit out for a bit.
• Vanilla Extract (1 tsp): Rounds out the filling’s flavor with a warm, cozy note. Pure vanilla is worth the splurge.
• Pinch of Salt: Enhances all the flavors. I forgot this once for a wedding order—never again!

Substitutions: For gluten-free, use a 1:1 gluten-free flour blend. For a dairy-free version, swap butter for vegan margarine or coconut oil. I’ve tested these for customers, and they’re just as delicious. If pecans are pricey, walnuts work, but they’re less buttery.

Step-by-Step Tiny Maple-Pecan Tartlets Recipe

Let’s get into the fun part—making these tartlets! I’m right here with you, like we’re baking side by side in my Portland kitchen. Here’s how to do it:

1. Preheat and Prep: Set your oven to 375°F (190°C). Grease a 24-cup mini muffin tin thoroughly—I use a pastry brush with melted butter to get every nook. Trust me, you don’t want these sticking!
2. Make the Crust: In a food processor, pulse 1 cup flour, 4 tbsp cold butter (cubed), 2 tbsp sugar, and a pinch of salt until it looks like coarse crumbs. Add 2-3 tbsp ice water, 1 tbsp at a time, pulsing until the dough just comes together. It should be crumbly but hold when pressed. I overmixed once, and my crust was tough—don’t make my mistake!
3. Form the Tart Shells: Pinch off small balls of dough (about 1 tsp each) and press them into the mini muffin cups, forming thin, even shells. I use my fingers to shape them, but a small tamper works too. Chill the tin in the fridge for 10 minutes to firm up the dough.
4. Prepare the Filling: In a medium bowl, whisk 1/4 cup maple syrup, 1 egg, 1 tsp vanilla, and a pinch of salt until smooth. Stir in 1/2 cup chopped pecans. The filling should look glossy and smell like fall heaven.
5. Fill the Shells: Spoon about 1 tsp of filling into each tart shell, filling them just below the rim. Don’t overfill—I did this as a teenager, and the overflow was a nightmare to clean!
6. Bake: Bake for 15-18 minutes, rotating the pan halfway through, until the crust is golden and the filling is set but still slightly jiggly. They’ll firm up as they cool. Start checking at 15 minutes—my oven runs hot, and I’ve burned a batch before!
7. Cool and Remove: Let the tartlets cool in the tin for 10 minutes, then gently pop them out with a butter knife. Transfer to a wire rack to cool completely, about 15 minutes.
8. Finish with Flair: Drizzle with a little extra maple syrup for a glossy, professional look. I like to tell my students to use a spoon for a delicate drizzle—Emma loves helping with this part!

Timing Note: This takes about 45 minutes total, plus cooling. I usually tidy my workspace while they bake—it’s a great time to sip some of David’s coffee!

Pro Tips for Tiny Maple-Pecan Tartlets Success

After countless batches at Sophie’s Sweet Haven, here are my best tips to nail these tartlets:

• Keep Butter Cold: Cold butter makes a flaky crust. If it starts to soften, pop the dough in the fridge for 10 minutes before shaping.
• Toast the Pecans: Lightly toast pecans in a dry skillet for 2-3 minutes to enhance their flavor. I skipped this once, and the filling was flat—never again!
• Don’t Overfill: Too much filling leads to overflow. Stick to 1 tsp per tartlet. I learned this after my Thanksgiving disaster!
• Use a Scale: Weigh your flour (120g for 1 cup) for precision. It’s a game-changer for consistent crusts.
• Test for Doneness: The filling should be set but slightly soft in the center. Overbaking makes them chewy instead of gooey.

Variations and Customizations for Tiny Maple-Pecan Tartlets

These tartlets are easy to tweak for different tastes or occasions:

• Bourbon Kick: Add 1 tsp bourbon to the filling for a warm, grown-up twist. I made these for a fall wedding, and they were a hit!
• Chocolate Drizzle: Melt 1/4 cup dark chocolate and drizzle over cooled tartlets for a decadent touch. My customers go wild for this.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend for the crust. I’ve perfected this for my gluten-free fans.
• Nut Swap: Try walnuts or almonds if pecans are unavailable. Walnuts are earthier, but still delicious.
• Spiced Crust: Add 1/4 tsp cinnamon to the crust dough for extra warmth. I did this for a holiday party, and it was a game-changer.

Storing and Serving Your Tiny Maple-Pecan Tartlets

Store these tartlets in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. I learned the hard way that leaving them out too long makes the crust soggy—don’t make my mistake! For longer storage, freeze them in a single layer for up to a month. Thaw at room temperature for an hour before serving.

Serve these on a rustic wooden board or in colorful cupcake liners for a party—they’re stunning either way. Pair with hot apple cider or a chai latte for the ultimate fall experience. I love wrapping them in clear boxes with twine for gifting—my neighbors always ask for more!

---

FAQ

Can I make these tartlets ahead of time?
Yes! Bake them up to 2 days ahead and store in an airtight container. For longer freeze unfilled shells and filling separately, and then assemble and bake them fresh.

How do I keep the crust crisp?
Store in an airtight container and avoid humid spots. If they soften, pop them in a 300°F oven for 5 minutes to crisp up. I discovered this trick after a rainy Portland day!

Can I make these gluten-free or dairy-free?
Absolutely. Use a 1:1 gluten-free flour blend and vegan butter or coconut oil. I’ve tested these for my bakery, and they’re just as flaky and delicious.

What if my filling spills over?
Don’t panic! It’s likely overfilled. Let them cool completely before removing, and use a knife to loosen. Next time, use less filling—about 1 tsp per tartlet.

Can I use store-bought crust?
You can, but homemade is flakier. If using store-bought, cut into small rounds and press into the tin. I tried this for a quick batch, and it worked in a pinch.

Conclusion

These tiny maple-pecan tartlets are a love letter to fall, with their buttery crusts and gooey, nutty filling. They’re perfect for sharing at holiday gatherings, gifting to friends, or savoring with a cup of coffee on a crisp evening. I hope you’ll give this recipe a try and make it your own—maybe add a drizzle of chocolate or a pinch of spice! Baking is about creating memories, and these little treats are sure to bring smiles. Share your creations on Pinterest or tag me at Baking with Sophie—I can’t wait to see them! For more fall baking ideas, sign up for my newsletter and let’s keep the cozy vibes flowing.