- 24
Ingredients
- FOR THE CRUST
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the muffin tin
- 3-ounce package cream cheese, at room temperature
- 1 cup flour
- 1 teaspoon fine cornmeal
- 1/4 teaspoon fine sea salt
- FOR THE PECAN FILLING
- 1/2 cup pecans
- 1 large egg
- 3/4 cup firmly packed light brown sugar
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly grated nutmeg
- pinch ground cinnamon
Preparation
Step 1
1. Using a piece of waxed paper, grease a 24-cup mini-muffin tin generously with softened butter. Heat the oven to 350°.
2. In the medium bowl of an electric mixer, cream the butter and cream cheese on medium until smooth, about 1 to 2 minutes. Add the flour, cornmeal, and salt, reduce the speed to low, and beat until a dough forms, about 30 seconds.
3. Divide the dough into quarters, then divide each quarter into six equal pieces and roll each piece into a ball.
4. Dust your hands with flour, then drop a ball of dough into each muffin cup. Using your thumb or a flour-dusted tart shaper, flatten the dough and press it around the sides of the cup to form a shell. Set the muffin tin aside.
5. Chop the pecans with a knife (an adult's job) or a food chopper, then sprinkle 1 teaspoon of nuts into each pastry shell.
6. In a large bowl, whisk together the egg, brown sugar, butter, vanilla, salt, nutmeg, and cinnamon.
7. Add 1 1/2 teaspoons of the egg mixture to each cup, dividing any remaining mixture evenly.
8. Bake the tarts for 15 minutes. Lower the temperature to 325° and continue baking until the tarts set, 10 to 15 minutes longer. Set the pan on a rack to cool. Serve the tarts warm or at room temperature.
Tips:
* Before using chilled dough, let it stand at room temperature for about 30 minutes to warm up.