Prep Time
15 Mins
Bake Time
30 Mins
Cool Time
30 Mins
Yield
Makes 1 dozen
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

How to Make It

Step 1

Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Step 2

Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

Step 3

Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.

Step 4

Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.

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