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Simple Pleasures Made Simply Delicious: Pecan Pie Tartlets

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.

Recently, my daughter Tate found a recipe that boasted pecan
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.
We thought we should share the link and recipe here, and if
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
this time.

And, on a completely different note but since we’re already
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/
Now, back to the pecan dessert. You’ll have fun with this
one!
2 prepared refrigerated pie crusts (homemade or
purchased)
4 tablespoons butter, melted
2/3 cup packed brown sugar
½  cup semi
sweet or milk chocolate chip for decorating
Preheat oven to 400 degrees. In a large non-stick pan,
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.
Unroll dough and using a 3” cookie cutter, cut out
circles. Gently fold about ⅛- ¼ ” up on the edges. Spoon 1 tablespoon of
the pecan mixture into each circle.
Place on a parchment lined pan (it’s important to line
it) and bake 8 minutes or until filling is just set. Remove from oven and cool
on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand
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.

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