Ryan Liebe

Pecan Pastry Cups

Prep: 25 mins
Total: 1 hr 30 mins
40 tartlets


  • 1Process pecans in a food processor until finely ground. Beat together mascarpone and butter with a mixer on medium-high speed until smooth. Add flour, pecans, and salt and beat just until dough comes together.
  • 2Divide dough into 40 balls (about 1 tablespoon each) and refrigerate until firm, about 30 minutes.
  • 3Working in batches if necessary, lightly coat cups of mini muffin tins with cooking spray. Press balls into bottoms and up sides of cups and refrigerate until firm, at least 30 minutes or up to overnight.
  • 4Preheat oven to 350°. Bake pastry cups 15 minutes. Press down bottoms of cups with the end of a wooden spoon handle, then continue to bake until golden brown, about 15 minutes more. Let cool completely before filling. Pastry cups can be made 3 days ahead and stored in an airtight container at room temperature.


  • 3/4 cup pecan halves, toasted
  • 1 cup mascarpone cheese, room temperature
  • 1/2 stick unsalted butter, softened
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • Vegetable-oil nonstick cooking spray

Cook's Notes

The dough for these little cups can be frozen up to one month. Thaw it before dividing into balls.

Recommended Products

Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites: A Baking Book

AUTOGRAPHED COPY Martha Stewart's Fruit Desserts: 100+ Delicious Ways to Savor the Best of Every Season

Sur La Table Stainless Steel Double Pastry Cutter

Sur La Table Stainless Steel Measuring Cups

Martha Stewart's Baking Handbook

Sur La Table Cooling Rack

Martha Stewart Apple Corer with Cover

Organic Pears & Apples

Sur La Table Stainless Steel Mixing Bowl, 3 Quart

Sur La Table Stainless Steel Balloon Whisk 8"

A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry: A Baking Book

Martha Stewart Broadbrook 3-Piece Bowl Set