My easy, sweet pecan tartlets are the perfect decadent dessert for Fall with their tender shortcrust pastry filled with rich pecan pie filling! These perfectly portioned tarts are the very best way to enjoy some mini pecan pies! Plus each bite is amazingly satisfying with a balance of crust to filling!
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Instructions
Make the Pastry Dough
These are condensed instructions, to see the full instructions with process photos, tips, and notes please visit the sweet shortcrust pastry recipe. You can, alternatively, use portions of pre-packaged pie dough.
In a large mixing bowl beat the butter until softened then add the sugar and continue until light and fluffy. Gradually add the beaten egg and vanilla extract into the creamed butter and sugar.
Combine the flour and salt in a small bowl, whisking to evenly distribute the salt. Add the flour and salt to the wet ingredients then combine until you have a rough, loose crumbled dough.
Gather your dough into a ball and place it onto a sheet of cling film. Wrap and flatten into a disc, then refrigerate and chill for 30 minutes to an hour.
Once the pastry dough is chilled, portion out 6 chunks into the lightly buttered or greased 4-inch tart pans. Use your fingers to press the dough into an even layer on the bottom, then up the sides of the tart pans. Return to the refrigerator to chill while you move on to the next step.
Make the Pecan Filling
In a medium mixing bowl combine the light corn syrup, light brown sugar, melted butter, egg, and vanilla extract. Add the first ½ cup portion of crushed pecans and stir to combine. Set aside.
Assemble the Pecan Tartlets
Preheat your oven to 350°F (175°C).
Remove the tart pans from the refrigerator and portion the pecan filling out into the 6 pans. Top with additional crushed or whole pecans if desired.
Bake in the center of your oven's middle rack at 350°F (175°C) for 25 minutes, or until the filling is set (and no longer jiggles if you move the pans).
Remove from the oven when done and allow to cool in the tart pans on a wire rack for 10-15 minutes before popping out. Allow the tartlets to cool completely before serving.