These darling little pecan tartlets from Fine Cooking #41 will be on my holiday baking list from now on! The crust is a buttery dough that is pressed into muffin tins. The filling is not as sickeningly sweet as most pecan pies are. And individual tartlets seem more special and not as cookie-ish as pecan pie bars.
The "walls" of my crust didn't seem quite high enough and I worried a little when the filling overflowed, but it didn't seem to matter in the end. I also had extra filling left. When I peeked at them while they were baking, they had puffed up in an alarming way, but settled down as they cooled. I also worried that they would stick like glue to the pan and never come out in one piece. But not to worry, I loosened them while warm and they released just fine.
I've been told they freeze well. I hope so, because they're going into the freezer until Thursday. Gobble, gobble, gobble...