Leslie Malcoun's Pecan Tartlets

Leslie Malcoun's Pecan Tartlets

3 Reviews
From the EatingWell Kitchen

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. Food Features Editor Carolyn Malcoun can't imagine Christmas without her mom's delightful mini pecan tarts.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • Dough
  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • ½ cup (1 stick) unsalted butter, softened
  • 4 ounces reduced-fat cream cheese, (Neufchatel), softened
  • ¼ cup canola oil
  • Filling
  • 1 large egg, beaten
  • 1 cup chopped pecans
  • ¾ cup packed brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract


  • Active

  • Ready In

  1. 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.
  2. Position rack in lower third of oven; preheat to 350F.
  3. 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.
  4. To prepare filling: Combine egg, pecans, brown sugar, butter and vanilla in a large bowl. Divide the filling evenly among the 24 tartlet shells.
  5. 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.
  • To make ahead: 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
  • Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition information

  • Serving size: 1 tartlet
  • Per serving: 150 calories; 11 g fat(4 g sat); 1 g fiber; 12 g carbohydrates; 2 g protein; 3 mcg folate; 22 mg cholesterol; 6 g sugars; 174 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 0 mg iron; 22 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 2 fat

Reviews 3

November 20, 2012
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By: EatingWell User
A Perennial Favorite This is one of our favorite family recipes, and it gets pulled out for all the big events. We've tweaked the dough recipe (only use 3oz cream cheese, 1/2c butter, 1c flour) because it made too much and was more complicated than it needed to be. Also, drizzle melted dark chocolate over the top for a good look (and taste!). Everyone raves, and it's not a tough one to make!
April 24, 2010
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By: EatingWell User
Delicious! Relatively straight-forward to make too. The only time-consuming part is the shaping of the tartlets, but even that isn't bad. A big hit at holilday parties. My dad loves to make designs with the pecan pieces on each tartlet.
December 14, 2009
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By: EatingWell User
Disappointed. Were very average. Would not make again.
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