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Coconut-Pecan Tartlets

Coconut-Pecan Tartlets

Filled with toasted coconut, pecans, and a Sweetened Whipped Cream, these delicious Coconut-Pecan Tartlets are the perfect teatime treat for Thanksgiving. Coconut-Pecan Tartlets pictured with Chocolate-Cranberry Oat Bars

Coconut-Pecan Tartlets
Serves: 12
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  • 2 large eggs, divided
  • 1 tablespoon whole milk
  • ½ cup light brown sugar, firmly packed
  • ½ cup chopped toasted pecans
  • ¼ cup toasted, minced dried unsweetened coconut
  • 3 tablespoons light corn syrup
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 recipe Sweetened Whipped Cream (recipe follows)
  1. Preheat oven to 450°.
  2. Lightly spray 12 (2¾-inch) tartlet pans with cooking spray.
  3. On a lightly floured surface, unroll pie dough. Using a 3¼-inch round cutter, cut 12 rounds from dough, reserving scraps. Press dough rounds into prepared tartlet pans, trimming excess dough as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. (See Tartlet Crust How-tos on page 125.) Prick bottoms of pie dough with a fork to prevent puffing.
  4. Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
  5. Bake until very light golden brown, approximately 5 minutes. Let tartlet shells cool completely.
  6. Line another rimmed baking sheet with parchment paper.
  7. Using a 1½-inch leaf-shaped cutter, cut 12 leaves from dough scraps. Place on prepared baking sheet. Using a sharp paring knife, etch veins in dough leaves. (See Pastry Leaf How-tos on page 124.)
  8. In a small bowl, combine 1 egg and milk, whisking well. Using a pastry brush, brush egg wash lightly onto dough leaves.
  9. Bake until leaves are golden brown, approximately 5 minutes. Let cool completely.
  10. In a medium bowl, combine brown sugar, pecans, coconut, corn syrup, melted butter, vanilla extract, salt, and remaining 1 egg, stirring well. Divide mixture among tartlet shells, filling each no more than three-fourths full.
  11. Bake until set and slightly puffed, 11 to 13 minutes. Let cool completely.
  12. Just before serving, place Sweetened Whipped Cream in a piping bag fitted with a medium open-star tip (Wilton #32). Pipe a rosette of whipped cream onto each tartlet.
  13. Garnish each tartlet with a pastry leaf, if desired.
Make-Ahead Tip: Tartlets and leaf garnishes can be made a day ahead. Place each in an airtight container. Store leaf garnishes at room temperature. Refrigerate tartlets until needed. Pipe whipped cream, and garnish just before serving.

Sweetened Whipped Cream
Serves: 1½ cups
  • 1 cup cold heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract
  1. In a medium mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until stiff peaks form.
  2. Use immediately.


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