Pecan Tartlets
Servings: 24 tartlets
Equipment
- Handheld or stand mixer to cream butter and sugar
- Rolling pin and flat work surface to roll out dough
- Round biscuit cutter (approx 2 1/2 inches)
- Mini muffin pans, greased or lined with papers
- Mixing bowl for filling ingredients
- Rubber spatula to fold in pecans
- Wire rack for cooling baked tartlets
Ingredients
Shortbread Dough:
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 1/4 cups all-purpose flour
Pecan Filling:
- 6 tbsp unsalted butter room temperature
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans
- For Serving:
- confectioners’ sugar optional
- vanilla ice cream or whipped cream optional
Instructions
For the Shortbread Dough:
- In a large bowl, beat together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg yolk until combined.
- Stir in the flour until a dough forms. Shape into a disk, wrap in plastic and chill for at least 1 hour.
- On a floured surface, roll the dough to 1⁄4 inch thickness. Cut into rounds with a 2 1⁄2 inch biscuit cutter.
- Gently press the dough rounds into greased mini muffin pans to form tartlet shells.
For the Filling:
- In a bowl, beat together the butter and brown sugar until creamy.
- Mix in the corn syrup, then the eggs and vanilla.
- Fold in the chopped pecans until evenly coated in filling.
- To Assemble and Bake:
- Divide the pecan filling evenly among the tartlet shells.
- Bake at 350°F for 18-22 minutes until set around edges but still jiggly in center.
- Cool completely before removing tartlets from the pans. Dust with confectioners’ sugar before serving if desired. Enjoy!