 Mini Pecan Tarts
Makes 3 dozen tarts
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Ingredients
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Tart Shells
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2
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cups all-purpose flour
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1
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teaspoon granulated sugar
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Pinch salt
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3/4
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cup (1-1/2 sticks) cold butter, cut into pieces
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5
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tablespoons ice water
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Filling
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1
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cup powdered sugar
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1/2
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cup (1 stick) butter
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1/3
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cup dark corn syrup
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1
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cup chopped pecans
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36
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pecan halves
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1. For tart shells, combine flour, granulated sugar and salt in large bowl. Cut in 3/4 cup cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, kneading mixture until dough forms a ball. Shape dough into disc; wrap tightly in plastic wrap. Refrigerate at least 30 minutes.
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2. Preheat oven to 375°F. Grease 36 mini (1-3/4-inch) muffin cups. Roll dough on lightly floured surface to 1/8-inch thickness. Cut out circles with 2-1/2-inch round cookie cutter; press rounds into prepared muffin cups. Bake 8 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350°F.
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3. For filling, combine powdered sugar, 1/2 cup butter and corn syrup in medium saucepan. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until mixture comes to a full boil. Remove from heat; stir in chopped pecans. Spoon into warm baked shells. Top each with pecan half. Bake 5 minutes. Cool completely; remove from pans.
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© Publications International, Ltd.
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Printed
from fbnr.com
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