Pecan Tarts
These Pecan Tarts have a buttery, flaky crust and a rich, gooey pecan filling with all the nostalgic flavor of classic pecan pie.
Servings: 12
Calories: 358kcal
Equipment
- 12-Tin Muffin Tray
- Mixing Bowl
- Measuring Cups and Spoons
- Tart Tamper
- 4” Round Cookie Cutter
Ingredients
CRUST:
- 300 grams all-purpose flour about 2 ½ cups
- 1 teaspoon sea salt
- 2 sticks butter unsalted, cold and cubed
- 5-8 tablespoon ice water
FILLING:
- ⅓ cup corn syrup light or golden
- 75 grams light brown sugar about 8 tablespoons, packed
- 2 large eggs
- 2 tablespoon butter unsalted and melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 90 grams pecans chopped (about ¾ cup)
Instructions
- In a bowl, whisk all-purpose flour and salt.
- Cut in cold butter until crumbly (with your hands or a pastry cutter).
- Add ice water into the bowl one tablespoon at a time until dough comes together (7-8 is usually how many I need).
- Form into a disk, pressing any loose pieces if needed and wrap tightly in plastic wrap. Chill for at 30 minutes.
- About 20 minutes into chilling, preheat oven to 350F and start making filling.
- In a mixing bowl, whisk corn syrup (light or golden), light brown sugar, eggs, melted butter, pure vanilla extracr, and salt until smooth. Then fold in pecans and set aside.
- Roll dough on a lightly floured work surface to ⅛” thick and make rounds with a 4-inch cutter.
- Press each round into a greased muffin tray, with a tart tamper if you have one.
- Use a fork to poke a bunch of holes the bottom of the pie shells, then spoon pecan pie filling into each crust, about ⅔ full. Don’t overfill, they puff while baking. Optionally, place while pecans on top for a special touch.
- Bake for about 23-25 minutes or until the tops are golden and the centers look just set.
- Let them cool in the tray for 10 minutes, then gently twist to remove and cool completely on a wire rack.
Notes
- Cold Butter Matters: Keep the butter cold to ensure a flaky crust.
- Don’t Overfill: The filling puffs as it bakes, about two-thirds full is perfect.
- Even Rolling: Roll the dough to an even thickness so all the tarts bake consistently.
- Let them Cool: The filling sets as it cools, making them easier to remove from the pan.
- Gentle Removal: A slight twist helps release the tarts without breaking the crust.
Nutrition
Calories: 358kcal | Carbohydrates: 34g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 399mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 579IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 2mg
