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
Ingredients
For the pastry:
- 6 oz cream cheese
- 1 cup butter
- 2 cup flour
- 1/8 tsp salt
For the pecan filling:
- 2 eggs
- 2/3 cup corn syrup
- 2 tsp flour
- 2 tbsp butter, melted
- 1 tsp vanilla
- 1/2 cup chopped pecans
Instructions
For the pastry:
- 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:
- Combine all ingredients, except pecans, and beat or whisk until combined. Reserve pecans for assembling the tartlets.
To assemble:
- 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 cup
- 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.
- Bake at 350 degrees for about 15 minutes, until lightly golden brown and filling is set.
Notes
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.