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
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
- white sugar: 1 cup
- eggs: 2 piece (beaten)
- dark corn syrup: 5 Tbsp
- butter: 3 Tbsp (melted)
- vanilla extract: 1 tsp
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins.
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Roll out pastry and cut out eight 5-inch circles; fit pastry circles into greased tart tins.
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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.
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Bake in the preheated oven until pastry is golden brown and filling is set, about 30 to 35 minutes.
