I absolutely love pecan pie. However, it is not a pie I grew up eating. Our family enjoyed pumpkin, sweet potato and apple pie during our Thanksgiving gatherings. It was not until I saw an episode of the Pioneer Woman where we baked a pecan pie, that I decided to try it and immediately loved it.
I created my mini pecan tarts as a spin off of the classic pecan pie. I really love individual desserts, as they make serving so easy!
For the crust, I used a short pastry that I have been using in my lemon bars for years. I love this crust because it is a few simple ingredients, is fool-proof and it is absolutely delicious.
I will be making these for my family this Thanksgiving. I love that they can be made ahead and will keep for two days at room temperature stored in an air tight container 😀
Combine butter, 2 cups AP flour, brown sugar and pinch of salt in a food processor. Pulse until mixture begins to come together. Add in the ice water and pulse a few more time, until the dough comes together.
Divide the dough evenly into each tartlet pan. Press the dough up the sides. Prick the dough with a fork.
Place the tartlet pans on a baking sheet and bake for 10 minutes.
While the dough is blind baking, make the filling.
Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth.
Remove the crusts from the oven. Place1 tablespoon pecans in each tartlet.
Pour the filling over the pecans. Return tartlets back to the oven for 12-15 minutes, until they are just set.
Remove from oven and enjoy!
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate
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