Pecan Tartlettes
From krumkake 15 years ago
- 10 minutes to make
- Serves 36
My girls have been asking me to make these for Christmas ever since they were old enough to talk (it's the only time of year I will go to that much effort for a "treat"). The recipe came from my mother, back in the '70's, and she says it is still her favorite Christmas sweet. Read more ..they are pretty hard to resist (but block out a couple hours to make them!). See less
Ingredients
- Crust: shopping list
- ½ cup butter, softened shopping list
- ½ cup sugar shopping list
- 2 egg yolks shopping list
- 1 teaspoon almond or vanilla pure extract shopping list
- 2 cups flour shopping list
- Filling: shopping list
- ½ cup butter shopping list
- 1/3 cup light Karo syrup shopping list
- 1 cup powdered sugar shopping list
- 1 cup finely chopped pecans shopping list
How to make it
- Mix softened butter with sugar; mix in yolks and extract.
- Stir in flour (I've found that using one of those pastry blenders does the best job of mixing this very thick dough) - mixture will be very crumbly.
- Spray mini-muffin tins lightly with cooking spray for easier removal of baked tarts.
- Squeeze a piece of dough into your palm, about a 1" ball.
- Place balls of dough into tins and press into bottom and up sides of tins. This is much easier to do if you buy a pastry or tart “press”, available in most kitchen departments.
- Bake empty shells at 400 degrees for 8 minutes.
- While shells are baking, prepare the filling.
- Place butter, syrup and powdered sugar in a small saucepan and bring to a boil; remove pan from heat and stir in pecans.
- Spoon filling into hot baked shells; bake an additional 6 minutes.
- Cool tarts 8 to 10 minutes in the muffin pans, then remove them from tins (run a sharp knife around the edges of each tart to loosen ); finish cooling on wire rack.
- NOTE - don't try to remove the tarts from the tins until they are firm and cool enough to remove without the pastry "caving" or falling apart...the cooler the better, but you don't want them so cool that they stick so hard to the tin either! Running a sharp knife around each tart after about 10 minutes should loosen them from the tins but still allow you to cool them a few more minutes.
Using a tart press to form the shells
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Prepare the filling
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Bake an additional 6 minutes when filling is added
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Done!
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People Who Like This Dish 4
- DoraSoSweet Richmond, Va
- zamora Zurich, CH
- mumtazcatering Gauteng, ZA
- jenniferbyrdez Kenner, LA
- lasaf St. Paul, MN
- wolfpackjack Raleigh, NC
- krumkake Chicago Suburbs, IL
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The Rating
Reviewed by 4 people-
These look great. Your recipe makes it sound so simple. Thanks for the heads up about the time. -Lori
lasaf
in St. Paul loved it
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These look delicious.
zamora
in Zurich loved it
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