Pecan Tartlets

Pecan Tartlets
Photo by Scott Phillips

Ingredients

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

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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