Pecan Tartlets

Pecan Tartlets
Photo by Scott Phillips


  • Pinch salt
  • 1 Tbs. heavy cream
  • 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.
  • 12 muffin cups lined with Sweet Tartlet Dough
  • 1 Tbs. melted unsalted butter
  • ¾ tsp. pure vanilla extract
  • 2 large eggs, lightly beaten
  • + 3 more ingredients
    • 1 tsp. all-purpose flour
    • ½ cup light corn syrup
    • ¼ cup packed light brown sugar

Position a rack in the lower third of the oven and heat the oven to 375°F. In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the...

View full recipe at Fine Cooking


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