Pecan Pie Tartlets

Recipe by Yani Li

Just in time for Thanksgiving, these pecan pie tartlets make a perfect autumn treat. These individually-sized treats are gooey and filled with fall flavors.


For homemade pie crust:
  • all-purpose flour 1 1/4 cups
  • sugar 1 teaspoon
  • salt 1/2 teaspoon
  • cold unsalted butter, cubed 1/2 cup
  • ice water 1/4 cup
  • For the filling:
  • chopped pecans 1 cup
  • unsalted butter (melted) 1 1/2 tablespoons
  • brown sugar 1/4 cup
  • maple syrup 1/2 cup
  • egg, lightly beaten 1
  • vanilla extract 1 teaspoon
  • Directions

    1. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. 
    2. Add the cold cubed butter to the dry ingredients. Using a fork, mix the butter into the dry ingredients until you have small pea-sized crumbs.
    3. Slowly add in one tablespoon of ice water at a time and gently mix it in until the dough starts to come together. I find it helpful to mix with my hands at this point. (Note: you may not need the full 1/4 cup of water.)
    4. Turn the dough out onto a lightly floured surface and pack it into a ball. Cover the dough in plastic wrap and refrigerate for at least one hour.
    5. After the dough has chilled, preheat the oven to 350°F.
    6. On a lightly floured surface, roll the pie dough out into a 12-inch circle. 
    7. Using a 3-inch cookie cutter (or the rim of a cup), cut 12 circles from the dough. Place each circle into the muffin cavity of a muffin pan. Shape the dough along the sides of the muffin cavity, making sure each piece comes up the sides just a little bit. 
    8. Place the muffin pan in the refrigerator to set while you move on to making the filling.
    9. In a mixing bowl, use a spatula to mix together the maple syrup, brown sugar, lightly-beaten egg, melted butter, and vanilla extract until fully combined. Then, mix in the chopped pecans.
    10. Remove the muffin pan from the refrigerator. Using a tablespoon, evenly distribute the filling using a tablespoon between the 12 tartlets. (Note: Be sure to not overfill the tartlets above the edges of the dough.)
    11. Bake at 350°F for about 25 minutes or until the filling is set.
    12. Allow to cool before removing the tartlets from the pan. Then, enjoy!