Pecan Tartlets

Pecan Tartlets
Photo by Scott Phillips


  • 1 Tbs. heavy cream
  • 1 tsp. all-purpose flour
  • ¼ cup packed light brown sugar
  • 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
  • ¾ tsp. pure vanilla extract
  • 1 Tbs. melted unsalted butter
  • + 3 more ingredients
    • ½ cup light corn syrup
    • 2 large eggs, lightly beaten
    • Pinch salt

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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