Cooling in the pan

Cooling in the pan

With holidays and entertaining season fast approaching, hosts and hostesses can relish in the ease of creating, the sweet taste and pretty presentation of Pecan tartlets which can be made ahead and frozen before baking the day they are needed. The cups are just a little sweet, with a touch of salt and the warm toasty pecan flavor being the star of the show.

Dough:

½ cup toasted pecans finely chopped

2 cups flour

1 teaspoon kosher salt

1 tablespoon sugar

2 ½  sticks unsalted butter, chilled and cut into small pieces

1/3 cup ice water

In a dry pan, add pecans and toast until a nutty smell starts to arise and the nuts take on a gentle brown color. Remove from pan and spin a food processor until nuts are finely chopped. Add flour, salt, sugar and butter and pulse until crumbly and combined. With the food processor running, slowly poor water into the machine’s spout until dough forms into a ball. Remove dough and flatten into a disk, cover with plastic wrap and refrigerate for at least one hour.

While dough chills, start with the filling:

3 cups toasted pecans, finely chopped

½ cup brown sugar

¼ cup flour

1 teaspoon cinnamon

½ stick unsalted butter

1 teaspoon kosher salt

Repeat toasting and chopping process for pecans just as for dough. Once nuts are finely chopped, add sugar, flour, cinnamon, butter and salt and pulse until combined and crumbly. Set aside and ready pans.

Grease mini-muffin pans and set aside. Remove dough from refrigerator, unwrap and dust dough and rolling surface with a small amount of flour. Roll dough until 1/8 inch thick. Using a ring cutter, custard cup, or other circular cutter about three inches in diameter, cut out rounds and place them into mini muffin pan divots, pinching the creases to fit cleanly.

Place 1 to ½ teaspoons of nut filling in each cup, leaving the filling aerated – don’t compact it into the cups.

Add a pecan, blackberry or other decorative topper on top of the filling and place muffin pans into a preheated 350 degree oven for 20 minutes or until crust edges brown and a nutty aroma fills the kitchen. Let cool for 30 minutes or enjoy warm with ice cream.

I thought that I'd take a bite to show you how :)

I thought that I'd take a bite to show you how 🙂

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