Pecan Tartlets

The only time corn syrup makes an appearance in our house is when it is an absolute necessity for holiday baking. I try to substitute whenever possible, but sometimes there just isn’t a good substitute. Like when your 88 year old grandmother requests you make her a batch of Pecan Tartlets just like she used to make. How could I deviate from her original recipe?

And I’ve got to say, these are just SO good. The pecan filling (evil corn syrup and all) has a classic, old-fashioned pecan pie taste that I can’t refuse. The tartlet pastry is flaky, melt-in-your-mouth sweetness that doesn’t require too much effort.

Pecan Tartlets

For the pastry:

  • 6 oz. cream cheese
  • 1 c. butter
  • 2 c. flour
  • 1/8 t. salt

1. Place cream cheese and butter in a mixing bowl and beat until creamy, about 2-3 minutes. Add flour and salt and beat until dough comes together and forms a ball.

For the pecan filling:

  • 2 eggs
  • 2/3 c. corn syrup
  • 2/3 c. sugar
  • 2 t. flour
  • 2 T. butter, melted
  • 1 t. vanilla
  • 1/2 c. chopped pecans

1. Combine all ingredients, except pecans, and beat or whisk until combined. Reserve pecans for assembling the tartlets.

To assemble:

1. Roll out dough on a lightly floured surface. Using a 2-inch round cookie cutter or glass, cut out circles. Press into mini muffin tins, going all the way up the sides of the cups.

2. Sprinkle a generous teaspoon full of pecan pieces into the bottom of each tartlet. Spoon about 1 1/2 t. of the syrup on top of the pecans, covering the pecans and filling at least 3/4 of each tartlet.

3. Bake at 350 degrees for about 15 minutes, until lightly golden brown and filling is set.

The pastry dough can also be filled with your favorite jam before baking. Bake as directed above and sprinkle with powdered sugar after the tartlets have cooled.

To assemble:

3 thoughts on “Pecan Tartlets

  1. Regular Karo Corn Syrup is not the same as the evil High Fructose Corn Syrup – not even close, really. So don’t feel too bad! Corn syrup is not any worse than all the other regular sugars. HFCS, though, is the devil.

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