Pecan Tartlets

Pecan Tartlets
Photo by Scott Phillips


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