My mom always makes pecan pie for Thanksgiving, and it’s one of my favorite desserts. Thanksgiving is the only time of year that I eat pecan pie, so I look forward to it in the weeks leading up to the holiday. This year, Andrew and I will be celebrating here in Ohio with his family. We’re looking forward to a quiet holiday with great food and some of our favorite people.
I am in charge of the desserts, and in order to capture my love for pecan pie, I decided one of my offerings would be Pecan Tartlettes. (More to come on the other desserts!) I know Andrew’s family likes pecan pie, but it’s not their favorite, so they’d be unlikely to take a large slice of pie. These mini tarts let people have a bite or two of pecan pie flavor without committing to a whole slice. The best part is, if there are any leftovers, I can easily freeze them for future desserts.
I used a recipe I found on Cooks.com for Pecan Tartlettes. I followed the recipe exactly, adding about 1/2 cup of pecans, but ended up having about a cup of filling leftover. Not sure how that worked out, but I saved the extra pecan filling to add to vanilla ice cream next time I make it.
Once I made the dough, I split it into 24 pieces per the recipe. Press the balls of dough into a mini muffin tin.
In order to make these blobs of dough into pretty little tart shells, I had to get resourceful.