Simple Pleasures Made Simply Delicious: Pecan Pie Tartlets
Especially in winter, I am a sucker for pecan pie. The
textures pull me right in, providing the perfect balance of creamy and crunchy.
There are few desserts better than pecan pie with a scoop of vanilla ice cream.
pie “cookies”, using piecrusts. We tried the recipe together and agreed that
they are more akin to mini-tarts than cookies, but delicious all the same.
Being able to pick them up rather than using a fork and plate was another
advantage, for sure.
you’re a fan of pecan pie, you’ll love
|Copyright, Doug Kapustin Photography, 2015|
these. It’s up to you whether you make
your own piecrusts or use the refrigerated crusts; we used the pre-made ones
on the topic of Tate and her fairly incredible cooking skills at a young age,
I’ll share that she has made the same yummy dish three times this summer,
always with rave reviews. It’s a shrimp mushroom fettuccine in paprika cream
sauce that will knock your socks off. (or maybe just your flip flops since it’s
summer). I don’t have a personal picture of the dish available right now (we
eat it too fast for pictures, every single time), so I’ll just share the link.
You HAVE to try this one! http://juliasalbum.com/2014/10/creamy-shrimp-and-mushroom-pasta/
sweet or milk chocolate chip for decorating
combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the
stovetop over medium-low heat just until thickened. (You don’t want it dry,
just slightly thickened, about the consistency of pudding). Remove from heat
and set aside.
circles. Gently fold about ⅛- ¼ ” up on the edges. Spoon 1 tablespoon of
the pecan mixture into each circle.
it) and bake 8 minutes or until filling is just set. Remove from oven and cool
on a wire rack.
name, the store brands tend to leak). Microwave about 15 seconds or until
mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over
the cookies. Cool until set.