Ingredients for Individual Pecan Tartlets
- 1 cup (2 sticks, 226g) unsalted butter, softened (1/2 cup for crust, 1/2 cup for filling)
- 1/4 cup (50g) granulated sugar + 1/4 cup (50g) packed light brown sugar
- Egg Yolks
- Almond Extract
- All Purpose Flour
- Dark Corn Syrup
- omitted (brown sugar used instead)
- Pecans
- Pecan Halves
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How to Make Individual Pecan Tartlets
- **Make the Crust:** In a medium bowl, cream together 1/2 cup (113g) softened butter and 1/4 cup (50g) granulated sugar until light and fluffy. Add 1 large egg yolk, 1 teaspoon vanilla extract, and a pinch of salt. Gradually add 1 1/2 cups (190g) all-purpose flour until just combined. Do not overmix.
- **Press into Tin:** Divide the dough evenly among 12 compartments of a mini muffin tin. Press the dough into the bottom and up the sides of each compartment. Prick the bottom of each crust with a fork.
- **Blind Bake Crust:** Bake at 350°F (175°C) for 5 minutes, or until lightly golden.
- **Make the Filling:** In a small saucepan, combine 1/2 cup (113g) butter, 1/2 cup (100g) light corn syrup, 1/4 cup (50g) packed light brown sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat, stirring constantly.
- **Add Pecans:** Remove from heat and stir in 1 cup (115g) chopped pecans.
- **Fill and Top:** Spoon the pecan filling into the baked tart shells, filling almost to the top. Top each tartlet with a pecan half.
- **Bake:** Bake at 400°F (200°C) for 8-10 minutes, or until the filling is bubbly and lightly golden brown. Let cool completely in the tin before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
67g
Fat
39g
Carbs
10g
