Pecan Tartlets

Pecan Tartlets
Pecan Tartlets

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • Pastry

  • 2 1/2

    cups all-purpose flour

  • 2

    teaspoons sugar

  • 10

    tablespoons cold unsalted butter

  • 1

    egg yolk

  • 1-2

    tablespoons water

  • Filling

  • 2

    eggs

  • 1/2

    cups packed brown sugar

  • 1/4

    cup light corn syrup or golden syrup

  • 2 1/2

    tablespoons unsalted butter, melted

  • 1/2

    cup chopped pecans

  • 1/2

    cup pecan halves

  • creme fraiche, for serving

Directions

Pastry: Preheat oven to 325 degrees F. Place the flour, sugar and butter in a food processor. Process to coarse crumbs. Add the egg yolk and 1 tablespoon of the ice water and pulse until dough comes together - if necessary add a little more water. Roll out the pastry to a thickness of 1/4 inch. Line two 4-inch tartlet pans that have removable bases with the pastry. (Any leftover pastry can be kept, frozen, for up to 1 month.) Line the pastry shells with parchment or waxed (greaseproof) paper and fill with baking weights (dried beans or rice). Bake for 10 minutes. Remove from the oven. Remove the weights and paper and set aside. Filling: Beat the eggs. Stir in the brown sugar and light corn or golden syrup. Stir in the butter and chopped pecans and combine thoroughly. Pour the mixture into the pastry shells. Arrange the pecan halves in a pattern on top. Bake the tartlets for 20-25 minutes, until the pastry is lightly browned and the middle of the tartlets are set. Remove from the oven and allow to cool a little before unmolding and serving with crème fraiche.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: