These pecan tarts are a sure winner. My mother whips them up all the time because they are easy, look impressive, and people love them.
Here, I have them as part of a cookie assortment with chocolate chocolate cookies and anzac cookies:
I wish I knew exactly how this recipe evolved. I think my mother found a recipe and adapted it over the years to work with filo tart shells. I think the recipe was originally for regular tart shells.
Pecan Filo Tartlettes
3/4 cup brown sugar
2 Tbl. butter or margarine
1 tsp. vanilla extract
1 cup chopped pecans
1 1/2 – 2 packages Athens filo tartlette shells, prebaked for five minutes, if desired
Mix together the egg, sugar, butter, and vanilla. Mix in the nuts. Spoon mixture into the shells. Do not overfill or they will spill over as they bake. Err on the side of underfilling. You will need more than one box of shells, and you might be able to spread the filling between two full boxes. It depends on the particular box because some filo shells hold more mixture than others.
You can toss pecan halves in any remaining syrup and top the tarts with the glazed pecan halves. Bake at 350 degrees for 10-15 minutes.