This pecan tarts recipe makes eight individual mini tarts. I like to top them with fresh cream and chopped caramelized pecans for an elegant dessert.
Ingredients
- 1 package double-crust pie pastry , 14.1 ounce
- 1 cup white sugar
- 2 large eggs , beaten
- 5 tablespoons dark corn syrup
- 3 tablespoons butter , melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins.
-
2
Roll out pastry and cut out eight 5-inch circles; fit pastry circles into greased tart tins.
-
3
Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full.
-
4
Bake in the preheated oven until pastry is golden brown and filling is set, about 30 to 35 minutes.
Nutrition Facts
Per serving
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