Pecan Tartlets
By Camila ChaparroPublished on October 14, 2020
Time
1¾ hours, plus 3 hours cooling
Yield
Serves 6
Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour ½ cup (3½ ounces/99 grams) granulated sugar ¾ teaspoon table salt 14 tablespoons unsalted butter, meltedFilling
¾ cup packed (5¼ ounces/149 grams) dark brown sugar ½ cup plus 1 tablespoon light corn syrup 6 tablespoons unsalted butter 3 large egg yolks 1½ teaspoons vanilla extract ¼ teaspoon table salt 1½ cups pecans, toasted and chopped coarseBefore You Begin
We love the pecans here, but you can substitute walnuts, if desired. You will need six 4-inch tart pans with removable bottoms for this recipe.
Instructions
- Adjust oven racks to middle and lowest positions and heat oven to 350 degrees. Spray six 4-inch tart pans with removable bottoms with vegetable oil spray. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir with wooden spoon until dough forms.
- Divide dough into 6 equal pieces. Working with 1 piece of dough at a time, press two-thirds of dough into bottom of 1 prepared pan using your fingers. Press remaining dough into fluted sides of pan. Press and smooth dough with your fingers to even thickness.
- Line tart pans with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Place pans on wire rack set in rimmed baking sheet and bake on lower rack until edges are beginning to turn golden, about 25 minutes. Carefully remove foil and weights, rotate sheet, and continue to bake until tart shells are golden brown and firm to touch, 10 to 15 minutes; let cool completely, about 1 hour.
- Heat sugar and corn syrup in medium saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 2 minutes. Off heat, whisk in butter until melted. Whisk in egg yolks, vanilla, and salt until combined. Stir in pecans.
- With tarts still on wire rack, divide warm pecan mixture evenly among cooled tart shells, smoothing tops with clean spatula into even layer. Bake on upper rack until centers jiggle slightly when gently shaken, 10 to 15 minutes, rotating sheet halfway through baking.
- Let tartlets cool completely on wire rack in sheet, about 2 hours. Remove outer ring of tart pans, slide thin metal spatula between tartlets and pan bottoms, and carefully slide tarts onto serving platter or individual plates. Serve.
for the crust
for the filling
Time
1¾ hours, plus 3 hours coolingYield
Serves 6Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour
½ cup (3½ ounces/99 grams) granulated sugar
¾ teaspoon table salt
14 tablespoons unsalted butter, melted
Filling
¾ cup packed (5¼ ounces/149 grams) dark brown sugar
½ cup plus 1 tablespoon light corn syrup
6 tablespoons unsalted butter
3 large egg yolks
1½ teaspoons vanilla extract
¼ teaspoon table salt
1½ cups pecans, toasted and chopped coarse
Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour
½ cup (3½ ounces/99 grams) granulated sugar
¾ teaspoon table salt
14 tablespoons unsalted butter, melted
Filling
¾ cup packed (5¼ ounces/149 grams) dark brown sugar
½ cup plus 1 tablespoon light corn syrup
6 tablespoons unsalted butter
3 large egg yolks
1½ teaspoons vanilla extract
¼ teaspoon table salt
1½ cups pecans, toasted and chopped coarse
Ingredients
Crust
2 cups (10 ounces/283 grams) all-purpose flour
½ cup (3½ ounces/99 grams) granulated sugar
¾ teaspoon table salt
14 tablespoons unsalted butter, melted
Filling
¾ cup packed (5¼ ounces/149 grams) dark brown sugar
½ cup plus 1 tablespoon light corn syrup
6 tablespoons unsalted butter
3 large egg yolks
1½ teaspoons vanilla extract
¼ teaspoon table salt
1½ cups pecans, toasted and chopped coarse
Why This Recipe Works
To start, we simply scaled down our regular pecan pie recipe to fit these smaller packages. Some pecan tartlets feature whole pecan halves, but while we wanted ours to be ultranutty, we found that pecan halves were too difficult to cut through with a fork when we dug in. Coarsely chopped nuts still offered plenty of pecan flavor and texture but made our mini tarts much easier to eat.
Before You Begin
We love the pecans here, but you can substitute walnuts, if desired. You will need six 4-inch tart pans with removable bottoms for this recipe.
Instructions
- Adjust oven racks to middle and lowest positions and heat oven to 350 degrees. Spray six 4-inch tart pans with removable bottoms with vegetable oil spray. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir with wooden spoon until dough forms.
- Divide dough into 6 equal pieces. Working with 1 piece of dough at a time, press two-thirds of dough into bottom of 1 prepared pan using your fingers. Press remaining dough into fluted sides of pan. Press and smooth dough with your fingers to even thickness.
- Line tart pans with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Place pans on wire rack set in rimmed baking sheet and bake on lower rack until edges are beginning to turn golden, about 25 minutes. Carefully remove foil and weights, rotate sheet, and continue to bake until tart shells are golden brown and firm to touch, 10 to 15 minutes; let cool completely, about 1 hour.
- Heat sugar and corn syrup in medium saucepan over medium heat, stirring occasionally, until sugar has dissolved, about 2 minutes. Off heat, whisk in butter until melted. Whisk in egg yolks, vanilla, and salt until combined. Stir in pecans.
- With tarts still on wire rack, divide warm pecan mixture evenly among cooled tart shells, smoothing tops with clean spatula into even layer. Bake on upper rack until centers jiggle slightly when gently shaken, 10 to 15 minutes, rotating sheet halfway through baking.
- Let tartlets cool completely on wire rack in sheet, about 2 hours. Remove outer ring of tart pans, slide thin metal spatula between tartlets and pan bottoms, and carefully slide tarts onto serving platter or individual plates. Serve.
for the crust
for the filling
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