Name: Pecan Tartlets
Yield: Makes 4 Tartlets
Cuisine: United States
Ingredients: Unsalted butter, ⅓ cup, melted and slightly cooled; Dark corn syrup, ¾ cup; Large egg yolk, 1; Granulated sugar, 1 tablespoon; Ice water, 3–4 tablespoons; Large eggs, 3; Vanilla extract, 1 teaspoon; Cognac, 1 tablespoon; Unsalted butter, ¾ cup chilled, cut into ½-inch pieces; All-purpose flour, 1½ cups; Light brown sugar, 1 cup firmly packed; Salt, ¼ teaspoon; Pecan pieces, 1¾ cups

Preparation info

Makes
4
Tartlets

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

This pastry is easy to shape, and both the pastry and the filling can be doubled or tripled for a crowd. You can bake the pastry shells 2 days ahead of time and store them, covered, at room temperature.

Ingredients

Pastry

All-purpose flour, 1½ cups
Granulated sugar, 1 tablespoon
Unsalted butter

Method

Preheat the oven to 400°F.

To make the pastry, in a food processor, combine the flour and granulated sugar and pulse a few times to mix. Add the butter and pulse until the mixture resembles fine crumbs. Add the egg yolk and pulse until blended. Add