It may seem silly to do a completely different post on a variation of a recipe that was posted yesterday. There are just so many photos that I wanted to do this differently. I'm not going to be including ingredients in this post so if you want to know how to make this tartlet variation, check the Pecan Tartlets post first.
I made 3 dozen pecan tartlets and decided that I didn't want to make any more. However, I had enough dough and filling to make at least six more tartlets so I had to come up with something to use up what was left. My dear hubby helped me. This variation is what we came up with. We can't think of any good names for it though. Suggestions?
I actually really enjoyed this little variation. It tasted so yummy and had a less sweet flavor than the tartlets themselves. It also looked so pretty!
Directions:
Roll out pastry dough in a circle to be between 1/8 and 1/4 inch thick. Place on a greased cookie sheet and roll the edges up to create a barrier. Be sure your barrier is between 1/4 and 1/2 inch high and that it is rolled tightly so it won't come undone.
Sprinkle chopped pecans on the crust. I also used up a few walnuts I had leftover from making Lemon Tea Cakes.
Pour some corn syrup mixture over the nuts.
This is why that barrier is so important. You don't want your syrup leaking out and making a mess all over your pan. Actually, forget the mess you'd get on your pan. Let's talk about how sad it would be to end up with a pastry with nuts and no syrup! That would be a sad day indeed. You really want it to stay on top of the pastry.
Bake at 350 degrees for 10 minutes or until golden brown and bubbly. Remove from oven and allow to cool. Serve cut into triangles.
Yummy!
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