Pecan Tartlets

Pecan Tartlets
Photo by Scott Phillips


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

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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