Peach and Raspberry and Pecan Tartlets, oh my!
Recipe type: pie!
Prep time: 
Cook time: 
Total time: 
Serves: 8
Ripe peaches and raspberries make the nicest possible combination in these tartlets, and the sweet crunch of the pecan topping makes them irresistible!
  • one batch of your favorite pastry dough (or good purchased dough)
  • for the peach and raspberry filling:
  • ½ - ⅔ cup sugar
  • 2 Tb quick-cooking tapioca
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 6 cups thinly sliced, peeled peaches or frozen, unsweetened peach slices
  • 1 cup fresh (or frozen) raspberries
  • for the candied pecans (optional, actually, but VERY nice) topping:
  • ⅓ cup packed brown sugar
  • 2 Tb butter
  • 1 Tb water
  • 1 tsp cornstarch
  • ¾ cup chopped pecans
  1. First, stir together sugar, tapioca, cinnamon, and nutmeg. Add peaches and raspberries, and toss gently. Let stand 20 minutes, stirring occasionally. (If you use frozen peaches, let stand for 45 minutes.)
  2. Secondly, make the pecan topping: Combine butter, sugar, water, and cornstarch in small saucepan and stir over medium heat until bubbly. Stir in pecans and remove from heat. You WILL have to taste these, once they are cooled. Take care not to eat too many, or you won't have the perfect topping for these tartlets.
  3. Thirdly, roll out the pastry and cut circles out of it. We used a (pint-size) canning ring to push into the dough and it made the perfect-size circles for our pan. We used a mini-muffin pan, but a regular muffin pan will work, too. The tartlets will be a bit bigger in that case, and a quart-size canning ring will be the right size.
  4. Preheat the oven to 375. Push the dough circles gently into the muffin pan, and fill with a dollop of filling. Then sprinkle the candied pecans on top. Bake for approximately 15 to 20 minutes, or until the filling is hot and bubbly and your house is filled with the sweetest aroma EVER and the pastry is cooked through.
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