Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mini Pecan Tartlets

Rich and nutty, like your eccentric uncle. Must be held and served at room temperature.

Ingredients

Sweet Tart Dough

2 cups confectioners’ sugar

1 cup unsalted butter

1 teaspoon vanilla extract

3 cups all-purpose flour

1 /2 teaspoon salt

1 egg

 

Filling

1 cup unsalted butter

1 1 /2 cups brown sugar

1 /4 cup sugar

1 /2 cup honey

1 /4 teaspoon fine salt

1 /3 cup heavy cream

4 1 /2 cups pecan pieces

Instructions

Sweet Tart Dough

Preheat oven to 325

To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat ingredients until creamy. Add flour and salt and mix until just combined. Add egg and mix until just combined (this can also be done in a food processor). Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour.

When dough is slightly chilled, place on a lightly floured surface. Roll dough out in a rectangular shape, approximately 11×15-inches in size. Transfer dough to a 9×13 baking sheet, and gently press dough into bottom and sides of the pan (dough should come up the sides of the pan about one inch).

Refrigerate dough 30 minutes, and bake for 10 minutes. While crust is cooling, prepare the filling.

 

Filling

While the pastry is cooling, combine butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil six minutes. Remove from the heat and carefully stir in the cream (Mixture will boil up while adding the cream, so be very careful during this step not to burn yourself).

Add pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.

Recent Recipes

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more