These mini Maple Pecan Tartlets are the perfect little treat to satisfy your sweet tooth! They’re packed with the rich, nutty flavor of pecans and the warm, comforting sweetness of maple syrup, all nestled in a buttery, flaky crust. Get ready to impress your friends and family with these delightful bite-sized desserts.
Why You Will Love This Recipe
These Maple Pecan Tartlets are more than just delicious; they’re surprisingly easy to make! The filling comes together quickly, and using pre-made pie crust makes the whole process even simpler. Each tartlet is a perfect balance of textures and flavors, from the crisp crust to the gooey, pecan-studded filling. Plus, they’re individually portioned, making them ideal for parties or a special after-dinner treat. They’re a fantastic alternative to pecan pie, offering all the flavor in a convenient and elegant package.
Ingredients
- 1 box (14.1 oz) refrigerated pie crusts, thawed
- 1 cup pecan halves
- 1/2 cup pure maple syrup
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
Unroll the pie crusts on a lightly floured surface. Using a 3-inch round cookie cutter (or a knife), cut out circles from the pie crust. Gently press each circle into a muffin tin to form a tartlet shell. If the crust tears, just patch it up with extra dough.
Step 2: Toast the Pecans (Optional)
For a deeper, richer flavor, toast the pecan halves. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool slightly and then coarsely chop them. You can skip this step if you’re short on time, but toasting really enhances the pecan flavor!
Step 3: Make the Filling
In a medium bowl, whisk together the maple syrup, brown sugar, melted butter, egg, vanilla extract, and salt until well combined. The mixture should be smooth and slightly glossy.
Step 4: Assemble the Tartlets
Divide the chopped pecans evenly among the prepared tartlet shells. Pour the maple syrup mixture over the pecans, filling each tartlet shell about 3/4 full. Be careful not to overfill, as the filling will expand slightly during baking.
Step 5: Bake the Tartlets
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is set. The filling should be slightly jiggly but not liquid.
Step 6: Cool and Serve
Let the Maple Pecan Tartlets cool in the muffin tin for about 10 minutes before carefully transferring them to a wire rack to cool completely. This prevents the crust from sticking and makes them easier to remove.
Serving Suggestions
These Maple Pecan Tartlets are delicious served warm or at room temperature. They make a wonderful addition to any dessert table and are perfect for holidays, parties, or just a special treat for yourself.
For a delightful pairing, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, nutty sweetness of the tartlets beautifully. A sprinkle of powdered sugar on top adds a touch of elegance.
These tartlets are especially well-suited for fall and winter gatherings, such as Thanksgiving, Christmas, or cozy evenings by the fire. Their rich, comforting flavors evoke feelings of warmth and nostalgia.
Storage and Reheating
To store, place the cooled Maple Pecan Tartlets in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, you can warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until slightly warm. You can also microwave them for a few seconds, but be careful not to overheat them, as this can make the crust soggy. Reheating is optional, as they taste great cold too!
Key Details
- Prep time: 20 minutes
- Cook time: 20-25 minutes
- Servings: 12 tartlets
- Equipment:
- Muffin tin (12-cup)
- 3-inch round cookie cutter (optional)
- Mixing bowl
- Whisk
Maple Pecan Tartlets
Ingredients
- 1 box 14.1 oz refrigerated pie crusts, thawed
- 1 cup pecan halves
- 1/2 cup pure maple syrup
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter melted
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Unroll the pie crusts on a lightly floured surface. Using a 3-inch round cookie cutter (or a knife), cut out circles from the pie crust. Gently press each circle into a muffin tin to form a tartlet shell. If the crust tears, just patch it up with extra dough.
- For a deeper, richer flavor, toast the pecan halves. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let them cool slightly and then coarsely chop them. You can skip this step if you're short on time, but toasting really enhances the pecan flavor!
- In a medium bowl, whisk together the maple syrup, brown sugar, melted butter, egg, vanilla extract, and salt until well combined. The mixture should be smooth and slightly glossy.
- Divide the chopped pecans evenly among the prepared tartlet shells. Pour the maple syrup mixture over the pecans, filling each tartlet shell about 3/4 full. Be careful not to overfill, as the filling will expand slightly during baking.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is set. The filling should be slightly jiggly but not liquid.
- Let the Maple Pecan Tartlets cool in the muffin tin for about 10 minutes before carefully transferring them to a wire rack to cool completely. This prevents the crust from sticking and makes them easier to remove.