2 tablespoons finely ground pecans
1 cup all-purpose flour, plus more for
dusting
Pinch salt
Pinch salt
2 tablespoon sugar
1 stick unsalted butter, cold and cut into small chunks
1 egg yolk
2 to 3 tablespoons ice water, only if needed
1 stick unsalted butter, cold and cut into small chunks
1 egg yolk
2 to 3 tablespoons ice water, only if needed
For the filling:
1 1/4 cups pecan coarsely chopped pecans
2 eggs
1/4 cup light brown sugar
1/4 cup sugar
1/4 stick unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup honey
pinch salt
1/4 cup light brown sugar
1/4 cup sugar
1/4 stick unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup honey
pinch salt
Powder Sugar or homemade caramel sauce for drizzle
For the Tart dough:
Directions
Preheat oven to 350 degrees F.
Use a muffin tin, 12 cup tin. Spray with nonstick spray. Lightly flour surface and roll dough out as you would a pie crust. Use a 3 inch diameter, round cookie cutter. They should be a little bit larger than the muffin cup. Press 3 inch round dough disc inside muffin cup.
For the filling:
In a large mixing bowl, mix the eggs and sugar, combine well. Add in the melted butter, vanilla, syrup and
salt until well mixed. Place the pecans on the bottoms of the
tart shells. Pour in the filling. Fill the shells almost to the
top.
Bake about 25 to 30 minutes until puffy on top. Place tarts on cooling rack to cool. When cool you can remove tarts from muffin tin.
Bake about 25 to 30 minutes until puffy on top. Place tarts on cooling rack to cool. When cool you can remove tarts from muffin tin.
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