South Carolina Pecan Tartlets

By Sam Sifton and Mark Bittman

South Carolina Pecan Tartlets
Craig Lee for The New York Times
Total Time
About 1½ hours
Rating
4(77)
Comments
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The spring of 2013 saw us down in Charleston, S.C., a stunning city, rich with history both sad and ecstatic, in a region that offers a tremendous bounty of fresh ingredients and regional flavors. We had the vague idea of cooking a holiday feast to celebrate the season — one that was grand and nondenominational — that would help banish memories of winter. These little pecan tarts helped a great deal. They're ideal for dinner parties, and reward the use of fresh Southern pecans.

Featured in: Feast in the South

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Ingredients

Yield:About 12 servings
  • 2cups shelled pecans or walnuts
  • 5eggs
  • ¾cup white sugar
  • ½cup brown sugar
  • Pinch salt
  • 6tablespoons (¾ stick) butter, melted
  • 1tablespoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

265 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 4 grams protein; 40 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375. Toast the pecans on a baking sheet in the oven for about 8 minutes. Cool the pecans; coarsely chop half of them and leave the other half intact.

  2. Step 2

    Beat the eggs with a mixer until they are foamy. Beat in the sugars, salt and butter. Warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil. Stir in the vanilla extract and the pecans.

  3. Step 3

    Spoon the mixture into a greased or nonstick 12-cup muffin tin; bake 20 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.

Ratings

4 out of 5
77 user ratings
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Comments

Kendra

Delicious, but watch timing carefully. The egg/ sugar mixture started to cook before it was hot and baking the tartlets for 20 minutes left me with more of a muffin than a tartlet. I'd check it at 15 minutes next time. And speaking of next time, I'd drizzle the top with dark chocolate for a little visual interest and taste sensation!

Laura

Yes, they do!

Judy

No crust? Do they hold up without one?

martha

Too eggy

michele mckee

I wish recipes would say dark brown sugar or light brown sugar. Makes a difference....

JCM

These were excellent. Served at Thanksgiving dinner with whipped cream. I mad them a day ahead, put them in an airtight container and they were excellent. They were even good as leftovers for dessert after 2 days.

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