Maple Pecan Tartlets

Tamar Teitelbaum Tamar Teitelbaum
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A caramelly, nutty tart with almost no effort? Yes, please. These rich and simple Maple Pecan Tartlets take only 30 minutes, start to finish – though no one would ever guess it looking at them!

12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Tree nuts, Egg, Wheat

Directions

Prepare the Maple Pecan Tartlets

  1. Preheat oven to 325 degrees Fahrenheit and line a sheet pan with parchment paper.

  2. Lay out mini tart shells evenly around the prepared sheet pan.  Pierce each one at the bottom twice with a fork.  Bake uncovered for 10 minutes at 325 degrees Fahrenheit.

  3. In a small mixing bowl, whisk the eggs.  Add pecans, Gefen Maple Syrup, cinnamon, and vanilla extract.  Mix well.  

  4. While mixing, pour in the melted butter.  Whisk until well combined.

  5. Fill each tartlet shell with the pecan mixture until just level.  It’s about two tablespoons of filling per shell.  

  6. If using, top each tartlet with one whole pecan.

  7. Stick tartlets into the oven at 325 degrees Fahrenheit, but immediately raise the temperature to 375 degrees Fahrenheit.  Bake for 15-18 minutes until the crusts are golden and the filling is cooked through.

About

Notes:

Serve immediately or store in the refrigerator for several days. This dish does freeze well for an easy make-ahead dessert. Note that the tartlets will look all puffed up when they first come out of the oven. They will settle as they cool. The finished tartlets should be roughly level or even slightly above the shell.

Description:

Sponsored by Gefen

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2 Comments

Chaim Leitner •

Just made these and they look delicious, can’t wait to serve them on Shabbos. Do they need refrigeration and served warm?

Tzipporah Abrahamson •

This recipe looks really simple, but can I use oil instead of vegan butter?

Raquel Malul Kosher.com Team •
Reply to Tzipporah Abrahamson

Yes, it should work!