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.
Recipe by TeaTime Magazine at