Pecan Molasses Tartlets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PECAN TARTLETS



Pecan Tartlets image

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It's simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

Provided by Carole Walter

Categories     Dessert

Yield Yields 12 tartlets.

Number Of Ingredients 10

1/3 recipe of Sweet Tartlet Dough
2 large eggs, lightly beaten
1 Tbs. heavy cream
1/4 cup packed light brown sugar
1 tsp. all-purpose flour
Pinch salt
1/2 cup light corn syrup
1 Tbs. melted unsalted butter
3/4 tsp. pure vanilla extract
4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Steps:

  • Position a rack in the lower third of the oven and heat the oven to 375°F.
  • Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.
  • If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper's narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don't have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.
  • Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.
  • In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don't overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.
  • Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they're firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Nutrition Facts : Calories 230 kcal, Fat 130 kcal, SaturatedFat 5 g, TransFat 14 g, Carbohydrate 24 g, Fiber 1 g, Protein 3 g, Cholesterol 65 mg, Sodium 75 mg, UnsaturatedFat 9 g

SOUTH CAROLINA PECAN TARTLETS



South Carolina Pecan Tartlets image

The spring of 2013 saw us down in Charleston, S.C., a stunning city, rich with history both sad and ecstatic, in a region that offers a tremendous bounty of fresh ingredients and regional flavors. We had the vague idea of cooking a holiday feast to celebrate the season - one that was grand and nondenominational - that would help banish memories of winter. These little pecan tarts helped a great deal. They're ideal for dinner parties, and reward the use of fresh Southern pecans.

Provided by Sam Sifton And Mark Bittman

Categories     pies and tarts, dessert

Time 1h30m

Yield About 12 servings

Number Of Ingredients 7

2 cups shelled pecans or walnuts
5 eggs
3/4 cup white sugar
1/2 cup brown sugar
Pinch salt
6 tablespoons (3/4 stick) butter, melted
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 375. Toast the pecans on a baking sheet in the oven for about 8 minutes. Cool the pecans; coarsely chop half of them and leave the other half intact.
  • Beat the eggs with a mixer until they are foamy. Beat in the sugars, salt and butter. Warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil. Stir in the vanilla extract and the pecans.
  • Spoon the mixture into a greased or nonstick 12-cup muffin tin; bake 20 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 52 milligrams, Sugar 19 grams, TransFat 0 grams

FUDGY PECAN TARTLETS



Fudgy Pecan Tartlets image

"A friend sent me this recipe 25 years ago. I usually bake these tiny tarts for the holidays...but they are a hit any time of year," says Maggie Evans from Northville, Michigan. "They are easy to make, fudgy and moist-and everyone loves them."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

1/4 cup butter, softened
3 tablespoons cream cheese, softened
1/2 cup all-purpose flour
FILLING:
1 egg yolk
3 tablespoons sugar
1-1/2 teaspoons butter, melted
1-1/2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted and cooled
12 pecan halves

Steps:

  • In a small bowl, cream butter and cream cheese until light. Gradually add flour, beating until blended. Roll into 1-in. balls. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray., For filling, in a bowl, combine the egg yolk, sugar, butter, milk and vanilla; gradually stir in melted chocolate. Fill tart shells three-fourths full. Top each with a pecan half. , Bake at 375° for 18-22 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 134 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 63mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

MARTHA'S PECAN TART



Martha's Pecan Tart image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-by-11-inch tart

Number Of Ingredients 12

Unbaked Pate Brisee for Mushroom-and-Bacon Tart shell
4 large eggs
1 cup packed dark-brown sugar
1/4 cup molasses
1/4 cup light corn syrup
1 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Grated zest of 1 lemon or orange
1 1/2 cups chopped pecans
1 1/2 cups pecan halves
Whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
  • Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.

PECAN TARTS



Pecan Tarts image

Individual tarts make an elegant dessert presentation.

Provided by Britney Satterfield

Categories     Desserts     Pies     Tarts

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
  • Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
  • In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
  • Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 57.3 g, Cholesterol 57.9 mg, Fat 30.3 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 29.1 g

STICKY PECAN TARTLETS



Sticky Pecan Tartlets image

This is my absolutely favorite pecan pie recipe. I've been perfecting it over the years, and I'm finally content with the outcome! The pastry crust comes out flaky and tastes like it came from a bakery and the pecan filling is just the right consistency. Hope you guys like it. For more delicious recipes visit my site, Luongo Dessert!

Provided by catlu

Categories     Desserts     Pies     Tarts

Time 2h16m

Yield 6

Number Of Ingredients 13

1 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 egg yolk
½ teaspoon salt
½ cup cold butter
¼ cup water, or more as needed
¾ cup golden corn syrup
¾ cup light brown sugar
3 tablespoons butter
½ teaspoon pure vanilla extract
¼ teaspoon fleur de sel (sea salt flakes)
2 eggs
1 ½ cups pecans, or to taste

Steps:

  • Preheat oven to 335 degrees F (168 degrees C).
  • Mix 1 1/4 cup plus 2 tablespoons flour, egg yolk, and salt together in a large bowl. Cut in 1/2 cup butter with the tips of your fingers until mixture resembles a coarse meal. Add water; mix until dough begins to stick together. Shape dough into a flat disk and wrap with plastic wrap. Refrigerate until chilled, about 30 minutes.
  • Combine corn syrup and brown sugar in a small saucepan over medium heat. Cook until sugar is dissolved, 1 to 3 minutes.
  • Pour corn syrup mixture into a large bowl. Add 3 tablespoons butter, vanilla extract, and fleur de sel; whisk until butter is melted and mixture is smooth. Let filling cool, about 10 minutes. Whisk in 1 egg at a time. Stir in pecans.
  • Separate the dough into 2 equal slabs; roll out onto a floured work surface and flatten into 2 long rectangles. Cut out 3 circles from each rectangle; press crusts into 6 tartlet pans. Divide the pecan filling over the crusts.
  • Bake until crusts are golden and filling is set, 35 to 50 minutes. Let cool completely in the tartlet pans, at least 30 minutes.

Nutrition Facts : Calories 764.5 calories, Carbohydrate 85.2 g, Cholesterol 152.1 mg, Fat 45.2 g, Fiber 3.6 g, Protein 8.5 g, SaturatedFat 16 g, Sodium 495.2 mg, Sugar 40.1 g

PECAN-MOLASSES TARTLETS



Pecan-Molasses Tartlets image

A whiskey-spiked variation on classic pecan pie. Serve the tartlets with whipped cream or vanilla ice cream, if desired.

Yield Makes 10 servings

Number Of Ingredients 13

1 3/4 cups all purpose flour
6 tablespoons sugar
14 tablespoons (1 3/4 sticks) chilled unsalted butter
1 large egg yolk
1 tablespoon vanilla extract
2 large eggs
1/2 cup (packed) golden brown sugar
1/4 cup light corn syrup
1/4 cup mild-flavored (light) molasses
2 tablespoons unsalted butter, melted
2 tablespoons whiskey
1 tablespoon vanilla extract
1 1/2 cups coarsely chopped pecans, lightly toasted (about 5 ounces)

Steps:

  • Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and vanilla and blend just until moist clumps form. Divide dough into 10 pieces. Press 1 piece onto bottom and up sides of each of ten 3 3/4-inch-diameter tartlet pans with removable bottom. Freeze 15 minutes. (Can be prepared 1 week ahead. Cover and keep frozen.)
  • Position rack in bottom third of oven and preheat to 350°F. Whisk first 7 ingredients in large bowl to blend. Fold in chopped pecans.
  • Divide filling among prepared crusts. Bake until filling is firm and crusts are golden, about 30 minutes. Cool slightly. Serve warm or at room temperature.

PECAN BUTTER TARTS



Pecan Butter Tarts image

Yummy Pecan Butter Tarts! Of course you could replace the pecans with your preferred ingredient (eg. walnuts, raisins), or omit them entirely. Adapted from joyofbaking.com's Butter Tart recipe.

Provided by critteroo

Categories     Tarts

Time 2h20m

Yield 12 tarts, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, chilled, cut into 1 inch pieces
1/8 cup ice water
2 large eggs
1/3 cup unsalted butter, softened
1 cup light brown sugar
1/4 cup light cream (half-and-half, 10% butterfat)
1 teaspoon pure vanilla extract
1/2 cup pecans (toasted and chopped)

Steps:

  • Pre-heat oven to 375 degrees F (190 degrees C).
  • For Tart Shells:.
  • In a food processor, combine the flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Slowly pour 1/8 cup water in through the feed tube until the dough just holds together when pinched. If necessary, add more water to a maximum of 1/4 cup. Do not process more than 30 seconds.
  • Turn dough onto work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour.
  • After the dough has chilled sufficiently, roll out the dough and cut into 12 - 4 inch rounds. It may be easier to roll the dough between two pieces of plastic wrap, instead of on a floured surface. Gently place the rounds into a 12-cup muffin tin. You may need to coax the rounds into the tin, leaving a fluted edge. Place in the refrigerator for about 30 minutes to firm up.
  • While dough is chilling, toast and chop the pecans. Reserve 12 pecan halves, which will be used to top the tarts.
  • For Filling:.
  • In a medium sized saucepan lightly whisk the eggs. Add the butter, sugar, and cream. Place on medium heat, bring this mixture just to a boil - stir constantly to prevent scorching. Immediately remove from heat and stir in the vanilla extract. (For a runnier filling, remove when filling starts to thicken but has not reached a boil.).
  • Place a teaspoon of chopped pecans into the bottom of each tart shell and then fill the unbaked shells with the filling. Top each tart with a whole pecan. Bake for about 15 - 20 minutes or until the pastry is nicely browned and filling is set.
  • Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Nutrition Facts : Calories 287.9, Fat 18, SaturatedFat 9.2, Cholesterol 72.4, Sodium 119.8, Carbohydrate 29.8, Fiber 0.8, Sugar 19, Protein 3.1

MAPLE-MOLASSES PECANS



Maple-Molasses Pecans image

Use these pecans to garnish chef Tom Douglas's Brown Butter Kale recipe.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 8

Nonstick cooking spray, for baking sheet (optional)
2 tablespoons honey
2 tablespoons pure maple syrup
1 teaspoon molasses
1 teaspoon pure vanilla extract
Pinch of salt
8 ounces pecan halves
1 tablespoon unsalted butter, melted

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray or line with a nonstick baking mat; set aside.
  • In a large bowl, mix together honey, syrup, molasses, vanilla, and salt. Add pecans and toss to combine. Spread pecans in a single, even layer on prepared baking sheet. Transfer to oven and bake for 15 minutes, stirring halfway through cooking.
  • Remove pecans from oven and transfer to a large bowl; stir in melted butter. Spread pecans on a baking sheet lined with parchment paper; let cool completely.

NO-BAKE CHOCOLATE-PECAN TARTLETS



No-Bake Chocolate-Pecan Tartlets image

At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. -Joy Johnson, Culbertson, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 45 tartlets.

Number Of Ingredients 9

1 cup crushed vanilla wafers (about 30 wafers)
1 tablespoon spiced rum or 1 tablespoon water plus 1/2 teaspoon rum extract
3 tablespoons finely chopped pecans
1/2 cup sweetened condensed milk
2/3 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 cup coconut-pecan frosting
Additional finely chopped pecans

Steps:

  • Place crushed wafers in a bowl. Drizzle with rum and toss to combine. Let stand 15 minutes. Stir in 3 tablespoons pecans., In a microwave-safe bowl, microwave milk, covered, on high for 15 seconds. Stir in chocolate chips and vanilla; microwave 15-30 seconds longer or until blended, stirring twice. Stir into wafer mixture., Place tart shells on a serving plate. Fill each with 1 teaspoon wafer mixture; top each with 1 teaspoon frosting. Sprinkle with additional pecans. Refrigerate leftovers.

Nutrition Facts :

MAPLE TART WITH TOASTED PECANS



Maple Tart With Toasted Pecans image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Pastry for a 1-crust 9-inch straight-sided tart
1 cup pecan halves
3 eggs, ligthly beaten
1/2 cup molasses
1 cup pure maple syrup
3 tablespoons dark rum
4 tablespoons melted unsalted butter
3 eggs, lightly beaten
3/4 cup heavy cream, whipped
1/2 cup chopped pecans

Steps:

  • Preheat oven to 425 degrees.
  • Roll out the pastry, fit it into a straight-sided tart shell, prick it and line it with a sheet of foil. Weight it with dry beans or pastry weights. Bake about eight minutes, until it looks dry but has not colored. Remove the foil and weights, bake it another 10 minutes and remove from the oven.
  • Put the pecan halves on a baking sheet, place in the oven and toast about five minutes. Watch them carefully so they do not burn. Spread the toasted pecan halves over the bottom of the tart. Put the chopped pecans on a baking sheet in the oven and toast for five minutes. Remove from the oven. Reduce oven temperature to 375 degrees.
  • Mix the molasses, maple syrup, rum, melted butter and eggs together. Stir in the toasted chopped pecans. Pour this mixture over the pecan halves in the pastry shell.
  • Bake 35 to 40 minutes, until the filling is fairly firm. Serve cooled to room temperature, with whipped cream.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 41 grams, TransFat 0 grams

SOUTHERN PECAN PIE MINI TARTS-TARTLETS (TASSIES)



Southern Pecan Pie Mini Tarts-Tartlets (Tassies) image

These rich & buttery miniature morsels taste just like pecan pie, a wonderful addition to the Holiday Cookie Tray! From "Best of Christmas".

Provided by BecR2400

Categories     Dessert

Time 1h30m

Yield 3 dozen tartlets, 36 serving(s)

Number Of Ingredients 12

1/2 cup sugar
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 egg
1 3/4 cups all-purpose flour
1/3 cup light corn syrup
1/3 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup finely chopped pecans

Steps:

  • To prepare crust:.
  • In a medium bowl, combine 1/2 cup sugar, 1/4 cup butter, and cream cheese. Beat at medium speed with an electric mixer until smooth.
  • Add one egg, beating until smooth. Gradually add flour. Beat at low speed until just combined (dough will be sticky).
  • Cover and chill dough for 1 hour.
  • Roll dough into 1-inch balls; press in bottom and two-thirds up sides of each cup of a miniature muffin pan.
  • Preheat oven to 350 degrees F.
  • To make filling:.
  • In a medium bowl, combine corn syrup, 1/2 cup sugar, melted butter, 2 eggs, and vanilla. Whisk to combine.
  • Spoon corn syrup mixture into each crust. Top with chopped pecans.
  • Bake for 18 to 20 minutes or until lightly browned.
  • Makes about 3 dozen.

Nutrition Facts : Calories 108.6, Fat 4.9, SaturatedFat 2, Cholesterol 25.3, Sodium 33.2, Carbohydrate 15.4, Fiber 0.4, Sugar 7.4, Protein 1.6

CHOCOLATE-PECAN SHEET PIE WITH MOLASSES RECIPE



Chocolate-Pecan Sheet Pie with Molasses Recipe image

The pleasant, earthy bitterness of molasses balances a typically too-sweet pecan pie filling for this thin sheet pie. A creamy chocolate ganache and crunchy candied pecans add extra texture and richness to this updated, shareable version of the classic Thanksgiving dessert.

Provided by Ben Mims

Yield 20-24 servings

Number Of Ingredients 21

3/4 cup pecans (about 2 ounces)
1 tablespoon plus 1 1/2 teaspoons granulated sugar
2 1/2 teaspoons kosher salt
4 1/2 cups all-purpose flour, plus more for surface
1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 2/3 cups light corn syrup
1/3 cup robust-flavored (dark) molasses (not blackstrap)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon kosher salt
8 large eggs, beaten to blend
1 large egg white
1/4 cup (packed) light brown sugar
1/2 teaspoon kosher salt
2 cups pecans (about 8 ounces)
1 tablespoon granulated sugar
8 ounces (about 1 1/2 cups) bittersweet chocolate, chopped, or chocolate chips
1/2 cup heavy cream
An 18x13x1" rimmed baking sheet

Steps:

  • Pulse pecans, granulated sugar, and salt in a food processor until finely ground. Add 4 1/2 cups flour and pulse until combined. Add butter and pulse until pea-size pieces remain. With motor running, stream in 3/4 cup ice water; pulse until dough begins to form large clumps.
  • Turn out dough onto a work surface. Knead briefly to combine, then pat into a flat rectangle. Wrap dough in plastic wrap and chill 1 hour.
  • Arrange a rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper, leaving an overhang on 2 long sides.
  • Transfer dough to a lightly floured, long piece of parchment (at least 20") and roll out to a larger rectangle. Top with another floured piece of parchment; roll to a 19x15" rectangle about 1/4" thick (if dough becomes too warm, chill 5 minutes). Remove top layer of parchment. Gently transfer parchment-lined dough to baking sheet so short sides of parchment hang over short sides of baking sheet. Press dough up sides of baking sheet until dough is just hanging over rim, then trim so edges are flush. Crimp with a fork, if desired, then prick bottom of dough with fork. Freeze dough 20 minutes.
  • Bake crust until edges are lightly browned and beginning to set, 15-20 minutes. Transfer baking sheet to a wire rack and let cool.
  • Melt butter in a large saucepan over medium heat. Cook, stirring occasionally, until solids begin to brown and butter smells nutty, about 5-8 minutes. Remove from heat and immediately stir in granulated sugar. Add corn syrup, molasses, lemon juice, vanilla, and salt and stir to combine. Add eggs and whisk until smooth.
  • Pull out center rack of oven; place crust on rack. Pour filling into crust and carefully return rack to oven. Bake pie 10 minutes. Reduce oven temperature to 325°F and continue to bake until filling is set but wobbles slightly when baking sheet is tapped, 20-25 minutes more. Transfer pan to a wire rack and let cool.
  • Increase oven temperature to 350°F. Whisk egg white in a large bowl until frothy. Add brown sugar and salt and whisk to combine. Add pecans and mix with a spoon until evenly coated.
  • Spread pecan mixture on a foil-lined rimmed baking sheet and bake, tossing once halfway through, until toasted and crisp, about 8 minutes. Toss pecans, then transfer to a large bowl. Sprinkle with granulated sugar and toss to coat. Let cool, tossing occasionally to ensure pecans don't stick together, then coarsely chop.
  • Place chocolate in a small bowl. Bring cream to a simmer in a small saucepan, then pour over chocolate. Tap bowl to submerge chocolate in cream; let stand 1 minute.
  • Using a small whisk, stir chocolate mixture in the center until shiny and smooth. Pour ganache over pie and spread evenly with an offset spatula. Sprinkle candied pecans over pie while chocolate is warm. Let pie cool at room temperature at least 2 hours or chill 1 hour.
  • Using parchment, transfer tart to a large cutting board or serving platter. Cut into squares to serve.
  • Pie can be made 1 day ahead; loosely cover and chill.

PECAN TART



Pecan Tart image

I wanted to respect what pecan pie is but make it my own as well, by replicating the true flavors of the pecan pie while bringing a unique touch. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.

Provided by Sebastien Rouxel

Categories     dessert

Time 3h40m

Yield 8 servings

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and diced
1/2 teaspoon kosher salt
1/4 cup cold water
2/3 cup maple syrup
2/3 cup light brown sugar
1/3 teaspoon kosher salt
1 tablespoon molasses
1/3 cup heavy cream
4 large egg yolks
1/4 cup butter, melted
4 teaspoons bourbon
3/4 cup pecan pieces, toasted
1 cup pecan halves, toasted

Steps:

  • For the Pate Brisee - Place half of the flour in the bowl of a chilled mixer and on medium speed, add the the butter, a little at a time. Mix until the butter is no longer in chunks and the butter and flour are combined as one. Add the salt and the remaining flour. Stop the mixer to check the dough that all of the butter's been combined. Add water just to combine. Remove the dough to a cutting board and lightly knead several times, then wrap in plastic and rest in the refrigerator for 30-45 minutes.
  • Spray the tart ring with non-stick spray. Once dough has rested, place on a lightly floured surface. Flatten into a larger circle and using a rolling pin, roll the dough back and forth a few times, then turn 90 degrees and roll again. Continue to roll and turn until the dough is just under a ¼-inch thick and about 12-inches in diameter. Roll the dough around the rolling pin and bring the dough over the ring. Gently shape the dough inside the ring making sure the bottom is square and flat. Place back in the refrigerator to rest, 10 minutes.
  • Once the dough has rested, place on a rimmed baking sheet lined with parchment paper and trim the edge, then remove the excess dough (you can use this dough to make another tart shell). Place in the refrigerator to rest, 20 minutes. Pre-heat oven to 350 degrees F.
  • Par-bake dough by lining parchment paper on top of chilled dough, then add rice or beans on top (this will keep the bottom flat as it bakes). Bake the shell 35 minutes. Meanwhile, make the pecan filling. In a large bowl, combine maple syrup, light brown sugar, salt, molasses and whisk to combine. Whisk in heavy cream, followed by egg yolks, melted butter and bourbon. Pour mixture through a strainer into another bowl.
  • Remove tart shell from the oven and gently remove rice or bean weights by lifting the corners of the parchment paper. Place tart back in the oven uncovered for 10 more minutes.After 10 minutes, remove tart shell and carefully remove the ring to check for doneness. It should be evenly golden brown all the way around, as well as underneath. Then, replace the ring and cool to room temperature, 20 minutes. Meanwhile, reduce oven temperature to 275 degrees F.
  • Spread chopped pecans evenly across the bottom of the tart shell. Then ladle filling on top, starting in the middle and going towards the edge. Fill tart shell almost to the top. Arrange pecan halves on top followed by a little more filling. (If you have leftover filling, you can use it for another tart.) Bake until filling is set, 45-50 minutes. Cool and serve.

More about "pecan molasses tartlets recipes"

SILKY MOLASSES BUTTER TARTS RECIPE TWO WAYS - CROSBY'S
silky-molasses-butter-tarts-recipe-two-ways-crosbys image
Pat into a disk and chill for at least an hour. To make the buttery molasses tart filling: Preheat oven to 375 F. Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time. In a …
From crosbys.com


BUTTER PECAN TARTLETS RECIPE | LAND O’LAKES
butter-pecan-tartlets-recipe-land-olakes image
Combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture comes to a full boil. Remove from heat; stir in chopped pecans. …
From landolakes.com


MAPLE MOLASSES CANDIED PECANS [+ VIDEO] | CROSBY'S
maple-molasses-candied-pecans-video-crosbys image
Preheat oven to 325˚F. Line a cookie sheet with parchment paper. Have a second sheet of parchment nearby. Combine all ingredients except pecans in a medium pot. Stir to combine then stir in pecans. Warm over medium heat until mixture …
From crosbys.com


VEGAN PECAN TARTS (8-INGREDIENTS) - SWEET SIMPLE VEGAN
vegan-pecan-tarts-8-ingredients-sweet-simple-vegan image
2018-12-10 In a medium bowl, mix together the flaxseed meal and water. Set aside to thicken for 10 minutes. In the meantime, prepare the pastry. Using a hand mixer (or whisk), cream the vegan butter and vegan cream …
From sweetsimplevegan.com


THE BEST BUTTERY PECAN TARTS + RECIPE VIDEO - MY …
the-best-buttery-pecan-tarts-recipe-video-my image
2019-02-21 Make the filling by combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling ⅔ full. …
From myheavenlyrecipes.com


PECAN TASSIES - KETO, LOW CARB, GLUTEN-FREE, SUGAR …
pecan-tassies-keto-low-carb-gluten-free-sugar image
2019-10-03 Pecan tassies are little mini pecan tartlets that have a cream cheese base pastry and a creamy filling and crunchy pecans and a sprinkle of chocolate chips. Tassies can also be called pecan tartlets, mini pecan pies, …
From joyfilledeats.com


PECAN TARTS RECIPE: HOW TO MAKE PECAN TARTLETS - 2022
2022-06-21 Pecan Tarts Recipe: How to Make Pecan Tartlets. Written by the MasterClass staff. Last updated: Jun 21, 2022 • 3 min read. Often associated with the holiday season, pecan pie is an iconic dessert emblematic of the American South. These individually sized pecan pie tarts make a perfect dessert for various gatherings.
From masterclass.com


CHOCOLATE PECAN TARTLETS | CANADIAN LIVING
2015-01-01 Divide among eight 4-inch (10 cm) mini tart pans with removable bottoms, pressing pastry into bottoms and up sides. Prick bottoms all over with fork. Refrigerate on rimmed baking sheet until chilled, about 30 minutes.
From canadianliving.com


PECAN TASSIES - GRANDMA'S MOLASSES®
Press each crust round into greased mini-size muffin tin. In a large bowl, combine pecans, sugar, molasses, orange juice, eggs, melted butter, vanilla and salt. Once mixed, gradually add flour until blended. Fill each cup with pecan mixture to 2 / 3 full (about a heaping teaspoon). Bake 20 minutes, until shells are golden brown.
From grandmasmolasses.com


RECIPE FOR SIMPLE PECAN TART - VEENA AZMANOV
2021-11-02 Tart filling. In a large bowl, combine the brown sugar, melted butter, corn syrup, salt, vanilla extract, cinnamon powder, nutmeg, and lemon juice. Combine well with the whisk. Pro tip - Use a whisk and make sure the sugar is almost dissolved. Add in the eggs, one at a time, followed by the fresh cream.
From veenaazmanov.com


HOW TO MAKE A PECAN PIE TARTLETS | HGTV
3. Roll the pie crusts to 1/8-inch thickness. With a 2 1/2-inch diameter biscuit cutter or drinking glass, cut out 24 rounds. Place dough into pan and press to fit. 4. Bake for 15 minutes, until crisp. Remove from oven and set aside to cool completely. 5. On a large baking sheet, toast pecans in middle of oven until golden.
From hgtv.com


PECAN TARTLETS | AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. To start, we simply scaled down our regular pecan pie recipe to fit these smaller packages. Some pecan tartlets feature whole pecan halves, but while we wanted ours to be ultranutty, we found that pecan halves were too difficult to cut thro... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com


RECIPE - PECAN PIE TARTLETS - U.S. CONSULATE GENERAL HONG KONG
2020-04-20 1 1/2 cup chopped pecans (2 1/2 cups) 3 TBSP butter (or margarine), melted (4.5 TBSP) You can prepare the filling while the dough is chilling in the refrigerator. In a large bowl, combine eggs, sugar, butter/margarine, corn syrup, and vanilla extract. Mix well with a wooden (or other) spoon, then stir in pecans. Spoon an equal amount of mixture ...
From hk.usconsulate.gov


MAPLE PECAN BUTTER TARTS - MY ORGANIZED CHAOS
2022-04-19 Preheat the oven to 350 degrees. In a large bowl mix together the melted butter, brown sugar, maple syrup, eggs and pecans. Fill each small pastry shells with filling, to about 3/4 full and arrange on a baking sheet. Bake for 22-25 minutes, until the pastry edges are a golden brown. Remove from oven allow to sit for 2 minutes, the transfer to ...
From myorganizedchaos.net


A PECAN PIE WITH MOLASSES, BEST OLD FASHIONED SOUTHERN COOKS
Pecan Pie – Cook Like Mama Did – Collard Valley Cooks Enjoy this wonderdul southern delight, a pecan pie made with molasses and Golden Eagle Table Syrup. Tam...
From youtube.com


MAPLE-PECAN TARTLETS RECIPE | MYRECIPES
Recipes; Maple-Pecan Tartlets; Maple-Pecan Tartlets. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Ground cinnamon in the cream cheese pastry makes these petite pies something to write home about. Recipe by Southern Living October 2005 Pin Print More. …
From myrecipes.com


PECAN TARTS - BEYOND FROSTING
2019-12-03 Preheat the oven to 350°F. Generously grease a mini muffin pan. For the crust: In a medium sized bowl, combine the softened butter and cream and beat together until very well combined. Next, slowly add the flour and beat until all the ingredients are well combined and it has turn into a ball of dough.
From beyondfrosting.com


MINI PECAN PIE TARTS - SWEET AND SAVORY MEALS
2021-11-04 Make sure each piece comes up the sides just a little bit, stretch the dough a bit if needed. Chill the muffin pan in the refrigerator while you make the filling. In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, cream, and vanilla extract until fully combined. Stir in the chopped pecans.
From sweetandsavorymeals.com


PECAN-MOLASSES TARTLETS RECIPE | BON APPéTIT
2001-09-30 Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and vanilla and blend just until moist clumps form.
From bonappetit.com


MOLASSES AND PECAN TART RECIPE | EAT YOUR BOOKS
Molasses and pecan tart from Mary Berry Cooks to Perfection: Step by Step (page 252) by Mary Berry. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) ...
From eatyourbooks.com


PECAN TARTLETS - BAKE IT WITH LOVE
2021-12-17 4; Make the Pecan Filling. Mix the filling. In a medium mixing bowl, combine ⅓ cup of light corn syrup, ¼ cup of light brown sugar, 1 ½ tablespoon of melted butter, 1 large egg, and 1 teaspoon of vanilla extract until well mixed.
From bakeitwithlove.com


EASY MINI TREACLE TARTS, A DELIGHTFUL BRITISH DESSERT
2020-08-20 Preheat oven to 375°F. Using a rolling pin, roll dough into a large circle. Cut four circles with a 6-inch round cookie cutter (or trace the bottom of a small plate). Transfer to four 4-inch mini tart pans with removable bottoms. Trim excess dough, then …
From scotchandscones.com


MOLASSES TART - THE DESSERTED GIRL
2018-11-12 Bake for about 20 minutes until the crust is lightly browned on the bottom and the edges.Set aside to cool while you make the filling. Keep the oven on. To make the filling, heat the molasses on low heat for a minute until it becomes fairly runny. Stir in the breadcrumbs and cream which will help cool it.
From thedessertedgirl.com


MAPLE PECAN BUTTER TARTS - CANADIAN CLASSIC! - FED BY SAB
2021-06-27 1 Preheat the oven to 350°F. 2 In a medium sized bowl mix together the melted butter, maple syrup, brown sugar, beaten eggs until evenly combined. Stir in the pecans until evenly combined. 3 Arrange the tart shells on a baking sheet and fill with the filling (approximately ¾ of the way full). 4 Bake for 20-25 minutes, until the pastry edges ...
From fedbysab.com


MOLASSES PECAN PIE | RECIPES WIKI | FANDOM
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Decker Estate in Elmo, Texas in 1999. Contributed by Catsrecipes Y-Group 4 eggs beaten ¾ cup brown sugar ½ teaspoon salt ¾ cup light corn syrup ¾ cup molasses 1 tablespoon butter, melted 1 teaspoon vanilla 1½ cups pecan halves 2 unbaked pie crusts Preheat oven to 400°F. …
From recipes.fandom.com


SWEET POTATO & MOLASSES PECAN TART - LABEARDEDLADY.COM
2021-11-25 Arrange the pecan halves in concentric circles on top of the filling. Be careful not to submerge them in the filling. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Be careful to watch that the pecans on top do not burn. Remove from the oven and transfer the tart in the tart pan to a wire cooling rack ...
From labeardedlady.com


BOURBON PECAN TARTLETS - SPICY SOUTHERN KITCHEN
2018-10-02 Instructions. Arrange pastry shells on a lightly greased baking sheet and preheat oven to 350 degrees. In a large bowl, whisk together egg, brown sugar, butter, and bourbon. Stir in chocolate chips and pecans, Spoon pecan mixture into phyllo shells. Bake for 15 minutes or until golden brown.
From spicysouthernkitchen.com


MARTHA STEWART'S PECAN TART RECIPE IS ONE YOU NEED TO TRY ASAP
2022-01-10 You’ll then add some dry beans or pie weights in and put the pan in the oven for 15 minutes at 375°F. You’ll then remove your weights and continue to bake for another 15 minutes, until the crust is golden brown. Next, whisk your eggs together with brown sugar, molasses, corn syrup, and salt before adding in your butter, vanilla, and lemon ...
From thekitchn.com


PECAN TARTLETS - LIVING THE GOURMET - RECIPES
2019-12-23 Today’s recipe features a rich, moist pecan filling swathed in layers of crisped buttery phyllo dough, which combine to create a warming winter dessert. These delightful little tartlets are great for company, well able to serve either as a dessert centerpiece unto themselves, or as an accompaniment to a larger spread.
From livingthegourmet.com


COCONUT-PECAN TARTLETS - TEATIME MAGAZINE
2020-11-03 In a medium bowl, combine brown sugar, pecans, coconut, corn syrup, melted butter, vanilla extract, salt, and remaining 1 egg, stirring well. Divide mixture among tartlet shells, filling each no more than three-fourths full. Bake until set and slightly puffed, 11 to 13 minutes. Let cool completely.
From teatimemagazine.com


Related Search