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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package, assures Christine Boitos (above, with husband Jack) of Livonia, Michigan. The tarts are perfect for two. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
3 tablespoons shortening |
4 teaspoons cold water |
filling: |
1/3 cup pecan halves |
1 egg |
1/3 cup packed brown sugar |
1/3 cup corn syrup |
1/2 teaspoon vanilla extract |
whipped cream, optional |
Directions:
1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
2. Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells.
3. In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Yield: 2 servings.
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