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Pecan Tartlets

Recipe by This is a favorite of our family and the judges of the San Joaquin County and California State Fairs.


  • 1 box Refrigerator pie crusts
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup light corn syrup
  • 1/4 cup maple pancake syrup ( does not need to be the expensive pure Maple, I use Mrs. Butterworth's)
  • 3 eggs slightly beaten.


Preheat oven to 350 degrees.Roll crusts to about 30% increase in size.Cut with the second largest of the Everyday Dough Cutters and line each section of the Medium Tartlet Tray with a crust. Cover the bottom of each crust with chopped pecans. Set asideCream sugar and butter until fluffy.Add both syrups and mix well. Add the eggs. Mix until well blended. Fill each pecan layered crust with the sugar blend. Bake for 30 minutes. The recipe makes 40 tartlets. If you prefer a pie, this will make one 9 inch pie. Bake for about 50 minutes

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