What else can you do with pecans?  I took my pecan pie recipe and decided to make it easy on myself and NOT make a pie crust, but use puff pastry. You can forget the pastry and add silken tofu for a gluten free pudding.  


Serves: 12 tartlets

Preheat oven to temperature suggested on puff pastry box or recipe if you are making from scratch, usually around 425 degrees F. Lightly oil muffin tin. Thaw frozen pastry, about 45 minutes.

Toast the pecans in a dry pan over medium heat. Shake the pan every 30 seconds or so to prevent burning. When pecans begin to brown and you can smell them, turn off heat and move off stove to cool. Pulse in food processor to large chop, pour into large bowl.

In small sauce pan combine syrups, salt, ginger and simmer 5-10 minutes. Let cool.

Pour syrup mixture into food processor and add flax, corn starch and soy milk. Process until well mixed. Pour over pecans and stir.

Roll out the puff pastry and cut into 12 pieces. You can make perfect squares or interesting shapes. Drape pastry each piece into a muffin cup. The pastry piece should be 1-2 inches outside the cup.

Pour in about 1/4 cup of filling. Pinch pastry together as much as possible. It is okay if there is a little open space. Bake for 20 minutes or until pastry is browned.

Copyright Marty Davey, 2010. All rights reserved.

What you'll need

  • muffin pan
  • rolling pin
  • small container with tight lid
  • spatula
  • small sauce pan with lid
  • food processor
  • sauté pan
  • measuring cups
  • measuring spoons


  • 2 1/2 cups pecans, toasted
  • 1/3 cup brown rice syrup
  • 3/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 tablespoon ginger root, peeled and minced
  • 1 tablespoon vanilla extract
  • 3 tablespoons flaxmeal
  • 1 tablespoon corn starch
  • 1/3 cup soy milk
  • 1 sheet puff pastry