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 😀
- 12 tablespoons cold unsalted butter
- 2 cups all purpose flour
- 1/3 cup brown sugar
- 1 tablespoon ice water
- pinch of salt
- 2 whole eggs
- 2/3 cup Light Corn Syrup
- 2/3 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 2/3 cup pecan halves
- Preheat oven to 325 degrees.
- 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