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Pecan Pie Tartlets

If you're looking for a fresh twist on pecan pie this is a guaranteed winner. If you haven't used Phyllo dough before, it is a gloriously crispy, flaky, light and airy treat. Combined with just a bite sized portion of pecan pie filling with its own rich, silky goodness and you my friend, will have a crowd favorite at your next holiday luncheon, friendsgiving, work party - you name it!


I have two other secret ingredients in these bad boys. The first is brown butter. Can you tell how much I LOVE brown butter? Once you start you just can't go back... If you don't want to take the time to make the brown butter, you can most definitely incorporate just melted butter. However, I am telling you this little note of difference will make these just SING.


Last secret ingredient -or should I say step. Toasting your pecans is SO important! Any time you include a nut in a recipe you should almost always toast it. Heating it brings out the flavor -just like when you brown butter! Think about the difference between roasted and raw peanut butter or almond butter. Right?! Right. Just trust me.



Makes: ~ 15 servings

Time: 30 minutes prep + 12 minutes bake time


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Tools Needed:


Kitchen scale (optional)

Tube pan or a bundt pan

Measuring cups and spoons

Mixing bowls and spoons

Small sauce pan


Ingredients:

  • 1 box Athens Phyllo Tart Shells

  • 1/4 cup (50 g) granulated (white) sugar

  • 1/4 cup (92 g) dark corn syrup

  • 1/4 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • large pinch of ground cinnamon

  • 1 eggs, at room temperature

  • 2 Tablespoons unsalted butter

  • 1/8 tsp salt

  • 1/2 cup of pecan halves (plus extras to place on top, if desired)

DIRECTIONS

  • Start by toasting your pecans in an oven preheated to 350 degrees Fahrenheit for 10 minutes. Stir the pecans halfway through the bake time. Once done, let cool while you mix the filling and turn the oven up to 375 degrees F.

  • In a medium bowl, combine sugar, corn syrup, vanilla, salt and cinnamon. Add the egg and whisk until smooth.

  • Melt butter in a saucepan over medium heat for about 5-8 minutes, stirring often, until the butter becomes fragrant and light golden brown flecks appear. Slowly pour the hot butter into the pie filling mixture and whisk to combine.

  • Fold in the chopped pecans and spoon each phyllo tart shell almost to the top with filling. top with a pecan half, if desired for decoration.

  • Bake for 12 minutes at 375 degrees Fahrenheit and let cool about 5 minutes before serving. You can serve warm or at room temperature, but they are best eaten on the day they are made!


If you do have leftovers, put them back in the oven for 3-5 minutes to warm and slightly re-crisp! You can also eat them at room temperature, but I like equipping you with all the tips and tricks for the best bakes. ;)


xoxo - JBakes

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