Pecan Pie Tartlets

Name: Pecan Pie Tartlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 tartlets
Cuisine: Southern
Ingredients: 2 Tbsp melted butter or margarine; 3/4 c brown sugar, packed; 1 tsp vanilla extract; 1/8 tsp salt; 1 large egg; 1 c pecan pieces, plus 24 halves for decorating; 24 phyllo cups or 2 sheets of phyllo dough or a package of double pie crust dough or homemade pie crust dough for 2 crusts

By Fran Miller
@TchrLdy71

You can make this with homemade pie crust dough or the refrigerated kind, whichever works best for you today. The little phyllo (fillo) cups also work.

These photos were taken using phyllo dough but they were a lot of work & didn't turn out as well. I had to brush the pastry rounds with melted butter to keep them from drying out & they didn't hold up well after baking, you know?

The prep time listed here is what it would be if you use pre-made phyllo cups. Anything else would add to the time. It's your kitchen, so do what suits you ALWAYS! =^..^=

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

24 tartlets

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 Tbsp

melted butter or margarine
3/4 c

brown sugar, packed
1 tsp

vanilla extract
1/8 tsp

salt
1

large egg
1 c

pecan pieces, plus 24 halves for decorating
24

phyllo cups or 2 sheets of phyllo dough or a package of double pie crust dough or homemade pie crust dough for 2 crusts
Add Ingredients to Grocery List

How to Make Pecan Pie Tartlets

Step-by-Step

Preheat oven to 350 degrees F. Spray the inside of the mini muffin tins lightly with cooking spray.
Melt the butter in a microwave safe batter bowl. Add the brown sugar, vanilla, salt, and egg. Stir together well.
Stir in the pecan pieces, saving the pecan halves for later.
If using phyllo shells, just fill them about 3/4 full and top with a pecan half. You should have enough filling for 24 tartlets. Jump down to Direction #6.
If using phyllo sheets or pie crust dough, roll out on a lightly floured surface with a floured rolling pin until you have about a 12" square, or enough to cut out 12 2 1/2-3" circles from each sheet, totalling 24 with both sheets.
Cut out the circles using a biscuit cutter (or a drinking glass, as I did), dipped in flour so it won't stick to the dough.
Place each dough circle over a mini-muffin tin opening and press down in the center gently. Distribute the pecan filling evenly into the 24 dough cups. Top each with a pecan half.
Bake at 350 degrees F. for 15-20 minutes, checking early and often to avoid overbaking. Tartlets are done when you carefully move one from its muffin cup and the bottom is lightly browned.
Remove tartlets from muffin pans to cooling racks to cool. Store in an airtight container.