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Recipes

Pecan-Molasses Tartlets

Recipe information

  • Yield

    Makes 10 Servings

Ingredients

Crusts

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

Filling

2

large eggs

1

/2 cup (packed) golden brown sugar

1

/4 cup light corn syrup

1

/4 cup milk-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)

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Preparation

  1. Crusts

    Step 1

    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. DO AHEAD Can be prepared 1 week ahead. Cover and keep frozen.

  2. Filling

    Step 2

    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.

    Step 3

    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.

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