Pecan Tartlets

If you're looking for a delightful and decadent dessert that will impress your guests this holiday season, look no further than these mini pecan tartlets. The combination of buttery phyllo crusts filled with rich, nutty pecans, and decadent caramel-like sweetness, make these tartlets simply irresistible.

These tartlets are great for special occasion dinners or holiday gatherings, but also make a delicious addition to any breakfast or brunch menu. Serve them warm from the oven with a scoop of your favorite ice cream for a classic dessert, or pair them with a glass of port or sherry for a sophisticated after-dinner treat.

In this article, we'll show you how to make these delicious mini pecan tartlets, with tips and tricks to ensure they come out perfectly every time. From the essential ingredients to the best baking techniques, we'll make sure you have all the info you need to whip up these delectable tartlets.

Whether you're looking to make these tartlets for a holiday gathering or just because, these mini pecan tarts are sure to be a hit. So read on and get ready to bake one of the most delicious pecan treats you've ever tasted!

Ingredient Checklist

• Eggs: Eggs are necessary to bind the ingredients together, and give the tartlets their custard-like texture.
• Sugar: Plain granulated sugar is all we're looking for here.
• Salt: This helps to meld the flavors of the tartlets.
• Melted Butter: We're using melted butter in the tartlet filling, where it adds richness and flavor, and to brush the phyllo dough to ensure it crisps up nice and golden.
• Vanilla: I recommend extract, but paste or pods works fine, which substitute at a one-to-one ratio by volume.
• Dark Corn Syrup: Adds a rich, caramel-like flavor to the tartlets.  I recommend dark corn syrup as it has more of that 'caramel-like' flavor, while its darker color gives the tartlet filling a glossy-dark finish.
• Phyllo Dough:  We're using phyllo for the tartlet shells.  Tips below on how to handle this 'very' finicky ingredient.
• Pecans: The star of the tartlets, providing crunch, flavor, and a buttery texture. Tips below for baking with pecans.

Tips for Working with Pecans

• Toasted Goodness. While certainly not a requirement, consider toasting your pecans in the oven or in a dry pan on the stovetop before adding them to your recipe. This will bring out their nutty flavor and add a nice crunch to your baked goods.
• Size. This tips applies to nuts in general, but is often overlooked. Simply put; use the correct size for your recipe. If you are using them to top a cake, for example, use smaller pieces for decoration instead of large halves. If you are making tarts, where the pecans are the star of the show, then go for large halves.
• Mix Gently. Use a light hand when mixing the pecans in the filling. Too much stirring can break up the delicate pieces and lead to a crumbly texture.
• Chill Them. If you are using chopped pecans in something like a cookie dough, you can freeze the chopped pieces for 10 minutes before adding them to the dough. This will help them stay in larger pieces and not break down too much as the cookies bake.
• Refrigerate Leftover Pecans. Store leftover pecans in an airtight container in the refrigerator or freezer. This will help keep them fresh and flavorful.

Tips & Tricks for Working with Phyllo Dough

• Work Quickly.  Phyllo degrades rapidly when not frozen. If you let it sit too long while working with it, it dries out and becomes stiff. As such, once the dough is defrosted, try to work as quickly as possible. With that in mind, here are some tips for getting the most out of this finicky dough.
• Thaw it Slowly. Thaw the phyllo dough in the refrigerator overnight. Thawing too quickly results in rubbery phyllo that will not crisp properly. 
• Space and Prep. Using phyllo requires some space. When you're ready to use your phyllo, remove the dough from the package and unroll it onto a flat, level work surface, with plenty of room. I know this might sound like I'm stating the obvious, but this is 'so' important that it bears repeating. Flat, level surface, with ample space to work and move.
• Moisture Matters. While working with the phyllo, keep a damp kitchen towel over the dough while you work to keep it from drying out. Damp, not soggy or soaking, otherwise the phyllo will soak through, ruining the dough.
• Pre-Cut.  Prior to working with the dough,I suggest cutting it with a sharp knife or pizza cutter into the sizes you need for the recipe. This saves time when working with the dough.
• Use a Brush.  Don't try to brush the phyllo with a spoon or knife or your hands. Instead, use a pastry brush when applying the melted butter.
• But Don't Brush 'Too Much.'  Phyllo has a tendency to go from 'too dry' to 'soaked-through-and-ruined' in the blink of an eye, and once that happens the dough is ruined. As such, use a light hand when brushing the dough with butter. You can always apply more if needed, but once the dough is soggy that's that.
• Tearing. To prevent tearing, work quickly, and 'handle' the dough as little possible. If the dough 'does' tear, it's not the end of the world. Simply patch the area with an extra piece of dough. Even the best pastry chefs sometimes tear their phyllo dough.

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We hope you enjoy making these pecan tarts as much as we enjoyed bringing you this recipe! If you try them out, make sure to let us know how it went in the comments below. We love hearing from you our readers! Happy baking!