Pecan Tartlets

🧂 Ingredients

• ½ cup butter

  (unsalted - softened, at room temperature)
• ¼ cup sugar
• 1 large egg

  (beaten)
• 1 ½ cups all-purpose flour
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ⅓ cup light corn syrup
• ¼ cup light brown sugar

  (packed)
• 1 ½ tablespoon butter

  (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pecans

  (2 portions of ½ cup each - chopped)

Instructions

• 1 These are condensed instructions, to see the full instructions with process
  photos, tips, and notes please visit the sweet shortcrust pastry
  [https://bakeitwithlove.com/sweet-shortcrust-pastry/] recipe. You can,
  alternatively, use portions of pre-packaged pie dough.
• 2 In a large mixing bowl beat the butter until softened then add the sugar and
  continue until light and fluffy. Gradually add the beaten egg and vanilla
  extract into the creamed butter and sugar.
• 3 Combine the flour and salt in a small bowl, whisking to evenly distribute the
  salt. Add the flour and salt to the wet ingredients then combine until you have
  a rough, loose crumbled dough.
• 4 Gather your dough into a ball and place it onto a sheet of cling film. Wrap and
  flatten into a disc, then refrigerate and chill for 30 minutes to an hour.
• 5 Once the pastry dough is chilled, portion out 6 chunks into the lightly buttered
  or greased 4-inch tart pans. Use your fingers to press the dough into an even
  layer on the bottom, then up the sides of the tart pans. Return to the
  refrigerator to chill while you move on to the next step.
• 6 In a medium mixing bowl combine the light corn syrup, light brown sugar, melted
  butter, egg, and vanilla extract. Add the first ½ cup portion of crushed pecans
  and stir to combine. Set aside.
• 7 Preheat your oven to 350°F (175°C).
• 8 Remove the tart pans from the refrigerator and portion the pecan filling out
  into the 6 pans. Top with additional crushed or whole pecans if desired.
• 9 Bake in the center of your oven's middle rack at 350°F (175°C) for 25 minutes,
  or until the filling is set (and no longer jiggles if you move the pans).
• 10 Remove from the oven when done and allow to cool in the tart pans on a wire rack
  for 10-15 minutes before popping out. Allow the tartlets to cool completely
  before serving.

Nutrition Info