Pecan pie is pretty good, don’t get us wrong, but you just can’t say no to these Maple Pecan Tartlets. This recipe is surprisingly simple considering it allows you to make a whole dozen tartlets from scratch, and take it from us when we say they are so, so satisfying!
Method
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In a large bowl cream together the butter and cream cheese until very smooth. Gradually beat the plain flour into this mixture.
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Shape into a disk, wrap in plastic wrap, the pop in the fridge for 1 hour, or until firm enough to handle easily.
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Once chilled, divide dough into 12 portions. Roll each portion into a circle about 12-13cm in size. Move these pastry circles into your ungreased 10cm fluted tart pans (removable bottoms).
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Trim the pastry so it is even with the edges of the pans, and pop in the fridge for 20 minutes. Preheat your oven to 190 degrees.
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While these are chilling, whisk the first six ingredients of the filling together. Fold through the finely chopped pecan nuts.
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Divide evenly into your tart shells, and arrange a few pecans over the top.
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Bake for 25-30 minutes, or until the tarts are just set in the centre (mixture should jiggle slightly). Cool on wire racks before serving.
