Pecan Pie Tartlets are perfect for parties
Almost everyone loves a big slice of Pecan Pie around the holidays! It’s sweet and nutty and filled with creamy caramel goodness. Slicing and serving up pie isn’t as convenient at parties though so I’ve started making baby pie versions. Make these the day before and you’ll not only save time but make everyone at your gathering very happy indeed.
Pecan Pie Tartlets
For the Pastry
1/3 cup (70g) Butter, chilled
1 cup (130g) Flour
1/4 tsp Salt
3 Tbsp Cold water
For the Filling
1 cup, packed Brown Sugar
2/3 cups Golden Syrup*
2 Tbsp dark Rum
1/4 cup Butter
3 large Eggs
1 tsp Vanilla
1/4 tsp Salt
1 cup Pecans
* or Light Corn Syrup
1. To make the pies follow the directions for making the dough and filling as seen on my original post for Pecan Pie.
2. Instead of rolling the dough out and fitting it into one large dish, I used a small bowl to cut circles of dough and fit each one inside the cavities of a muffin tin. I used cupcake papers as liners but you could probably get away from using them if you line the bottoms of each cavity with baking paper.
3. Next fill each mini pie with the filling, top with Pecans (you’ll use less with these than with the larger pie) and bake for thirty minutes.
4. Cool completely, take out of the papers if desired and serve on a pretty platter. Serving up this dessert is as easy as pie.
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