Gooey Pecan Tartlets

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Tartine

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A cross between pecan pie and butter tarts these two-bite tartlets are chewy and moist with a soft nutty crunch. Gooey Pecan Tartlets are perfect on a dessert platter or for an afternoon snack with tea. For a different twist, try drizzling with white chocolate.

Pastry:

1 cup all purpose flour

1/4 cup pecans

1 tbsp granulated sugar

1/4 tsp each salt and cinnamon

1/2 cup cold unsalted butter, cubed

4 oz cold cream cheese, cubed

3 tbsp cream

Filling:

1/2 cup packed brown sugar

1/2 cup corn syrup

1 egg

2 tbsp butter, softened

1 tsp each vanilla and vinegar

2 tsp orange zest

48 pecan halves, toasted

1/2 cup melted bittersweet chocolate

In food processor, blend together flour, pecans, sugar, salt and cinnamon until finely ground. Pulse in cubed butter and cream cheese until pea-sized crumbs form. Add cream and pulse just until dough comes together.

Divide dough in half and flatten each slightly to form a disc. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

In medium bowl, whisk brown sugar, corn syrup, egg, butter, vanilla, vinegar and orange zest together until smooth. Set aside.

Roll out dough on lightly floured surface to 1/8-inch [3 mm] thickness. Use 3-inch [7.5 cm] round cookie cutter, cut out 12 circles, re-rolling scraps. Press gently into 12 tartlet or mini muffin pans. Repeat with remaining pastry. Place a pecan half in the bottom of each shell. Spoon filling over pecans almost to edge of shells.

Bake in bottom third of a 400°F [200°C] oven until filling is bubbling and pastry is golden, about 8 to 10 minutes. Let sit one minute before removing tarts from pan with spatula. Cool on baking rack; drizzle with chocolate before serving.

Makes about 48 tartlets.

For other great recipe ideas, please visit www.gosouthproduce.com.

Courtesy: News Canada

Kitchen and Cuisine