Honey Pecan Pie / Butter tarts

By jenorjeff

Filling makes enough for probably 24 butter tarts... roll pastry out very thin as it thickens quite a bit when cooked.

Ingredients

• Pastry:
• 1-1/4 cups (300 mL) all-purpose flour
• 1 tbsp (15 mL) granulated sugar
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) cold unsalted butter, cubed
• Filling:
• 1/2 cup (125 mL) unsalted butter
• 1 cup (250 mL) packed brown sugar
• 1/2 cup (125 mL) liquid honey
• 1 tbsp (15 mL) cider vinegar
• 2 tsp (10 mL) vanilla
• 1/4 tsp (1 mL) salt
• 3 eggs, lightly beaten
• 2 cups (500 mL) pecan halves

Preparation

Step 1

Pastry:
In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few large pieces.

Drizzle with 1/4 cup cold water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.

Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.) Let pastry stand at room temperature for 5 minutes to soften slightly.

On lightly floured surface, roll out pastry to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold under and flute edge. Prick bottom all over with fork. Chill until firm, about 30 minutes.

Filling:

In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; add honey, vinegar, vanilla and salt. Whisk in eggs.

Arrange pecans in pie shell; pour filling over top. Bake on baking sheet on bottom rack of 350ºF (180ºC) oven until filling is set, 50 to 60 minutes. Let cool completely on rack.

-- butter tarts - 20-25 minutes...