17+ Best Easy Thanksgiving Desserts: Pecan Tartlets (+More Great Recipes!)

🧂 Ingredients

• ½ cup butter

  (at room temperature)
• ¼ cup sugar
• 1 large egg

  (beaten)
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ⅛ teaspoon salt
• ⅓ cup light corn syrup
• ¼ cup light brown sugar

  (packed)
• 1½ tablespoon butter

  (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pecans

  (2 equal portions of ½ cup each - chopped)

Instructions

• 1 These are condensed instructions, to see the full instructions with process
  photos, tips, and notes please visit the sweet shortcrust pastry
  [https://bakeitwithlove.com/sweet-shortcrust-pastry/] recipe. You can,
  alternatively, use portions of pre-packaged pie dough.
• 2 In a large mixing bowl beat the ½ cup butter until softened then add the ¼ cup
  sugar and continue until light and fluffy. Gradually add the beaten 1 large egg
  and 1 teaspoon vanilla extract into the creamed butter and sugar.
• 3 Combine the 1½ cups all-purpose flour and ⅛ teaspoon 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.
• 4 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.
• 5 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.
• 6 In a medium mixing bowl combine the ⅓ cup light corn syrup, ¼ cup light brown
  sugar, melted 1½ tablespoon butter, 1 large egg, and 1 teaspoon vanilla extract.
  Add the first ½ cup portion of crushed 1 cup pecans and stir to combine. Set
  aside.
• 7 Preheat your oven to 350°F (175°C/Gas Mark 4).
• 8 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.
• 9 Bake in the center of your oven's middle rack at 350°F (175°C/Gas Mark 4) for 25
  minutes, or until the filling is set (and no longer jiggles if you move the
  pans).
• 10 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.

Nutrition Info