Tiny Tim Pecan Tarts Recipe
Ingredients
| 1 package piecrust mix | ||
| Eggs | 3 | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Dark corn syrup | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Pecan halves | ||
Directions
1. Prepare piecrust mix, or make pastry from your favorite double-crust recipe. Roll out, half at a time, to a 14x10-inch rectangle, on lightly floured pastry cloth or board. Cut out 12 rounds with a 3-inch plain or scalloped cutter.
2. Fit each round into a tiny muffin-pan cup, pressing firmly against bottom and sides. Repeat with remaining half of dough; reroll trimmings and cut out to make 36 shells in all.
3. Beat eggs slightly in a medium-size bowl; stir in sugar, salt, corn syrup and vanilla, then the flour. Spoon about 1 tablespoonful into each shell.
4. Bake in moderate oven (375°) for 20 minutes, or until pastry is golden and filling is set. Cool in pans on wire racks 10 minutes, then remove carefully; cool completely.
5. Just before serving, beat cream until stiff in a small bowl. Spoon a dollop on top of each tart; decorate each tart with a pecan half.
2. Fit each round into a tiny muffin-pan cup, pressing firmly against bottom and sides. Repeat with remaining half of dough; reroll trimmings and cut out to make 36 shells in all.
3. Beat eggs slightly in a medium-size bowl; stir in sugar, salt, corn syrup and vanilla, then the flour. Spoon about 1 tablespoonful into each shell.
4. Bake in moderate oven (375°) for 20 minutes, or until pastry is golden and filling is set. Cool in pans on wire racks 10 minutes, then remove carefully; cool completely.
5. Just before serving, beat cream until stiff in a small bowl. Spoon a dollop on top of each tart; decorate each tart with a pecan half.
Chef
