Pecan Tartlets

Pecan Tartlets
Photo by Scott Phillips


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

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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