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Leslie Malcoun's Pecan Tartlets

Source: © EatingWell Magazine
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Rating: 1   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  2 Hours
  24 tartlets
Catherine Schumacher used to make hundreds of Christmas cookies for her family and friends. She even defrosted frozen leftovers for Fourth of July picnics at her Michigan farm. Her granddaughter, Leslie Malcoun, took over the baking when she got married more than 30 years ago, and to this day spends hours on old family favorites and experimenting with new recipes. Assistant Editor Carolyn Malcoun can't imagine Christmas without her mom's delightful mini pecan tarts.

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. | Equipment: Two 12-cup mini muffin pans
For Dough:
3/4 cup  whole-wheat pastry flour
1/2 cup  all-purpose flour
1/2 cup (1 stick)  unsalted butter, softened
4 ounces  reduced-fat cream cheese (Neufchatel), softened
1/4 cup  canola oil
For Filling:
1   large egg, beaten
1 cup  chopped pecans
3/4 cup  packed brown sugar
1 tablespoon  unsalted butter, melted
1 teaspoon  vanilla extract
Leslie Malcoun's Pecan Tartlets Recipe at
To prepare dough: Mix whole-wheat flour, all-purpose flour, butter, cream cheese and oil in a large bowl with a wooden spoon just until a coherent dough forms. Refrigerate the dough for 30 minutes to reduce its stickiness.

Position rack in lower third of oven; preheat to 350°F.

Roll the dough (it will be soft) into a 15-inch log. Cut the log in half, then cut each half into quarters, then cut the quarters into thirds to yield 24 equal portions, about 1 tablespoon each. Press each piece of dough into a mini muffin cup, making a well in the center and pressing the dough up the sides of the tin to form a tartlet shell.

To prepare filling: Combine egg, pecans, brown sugar, butter and vanilla in a large bowl. Divide the filling evenly among the 24 tartlet shells.

Bake the tartlets for 10 minutes. Reduce the oven temperature to 325° and bake until the filling is puffed and the crust is lightly golden, 10 to 12 minutes more. Let cool in the pans on a wire rack for 10 minutes. Turn the tartlets out and let cool completely, about 30 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bite-Sized Dessert Recipes
 Sweet and Festive: Pecan Desserts
Nutrition Facts per Serving
Yield:   24 tartlets
Calories: 152
Fat. Total: 11g
Protein: 2g
Carbohydrates, Total: 12g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 23mg
Sodium: 18mg
% Cal. from Fat: 65%
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Carol, MN Reviewed: 12/23/2013
Pecan Tartlets
I also have been making these for over 50 years!!
6 people gave this Cheers. Click here to Cheer this review. Report Violation
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