Pecan Tartlets

Y'all are lucky I'm in pastry school. See, until now, you've gotten recipes chock full of things I love, like chocolate, coconut, raspberry and... chocolate. Since I rarely bake things I don't like, you haven't seen really any nuts (except ground), mangoes, coffee or marshmallows. But when you go to pastry school, you don't get a whole lot of say in what you make, so despite my distaste for them, we made pecan pies last week.

So, while I can't personally attest to the taste of these adorable tartlets, I did hear one coworker say "this is the best so far" and most of my classmates seemed to greatly enjoy the sweet, sticky, gooey filling.

The recipe below technically makes enough for one large tart as well as a handful of smaller tartlets, so plan accordingly. You can also use any leftover scraps of dough to make perfectly delicious sugar cookies, if you don't have mini pans or just can't be bothered to roll out more.

Well, so far I seem to be alternating recipes I created or tested on my own with those I made in the pastry school kitchen, which seems a pretty decent way to go, especially as I find my footing in my own, somewhat-challenged kitchen. So stay tuned - you never know what'll come next!


Tip of the Day: If you are chopping your own pecans, the best knife is a large chef's knife, which will allow you to easily run the blade through the nuts attaining an even chop.

Recipe:
300g/scant 2 1/2 cups flour
200g/7 ounces/1 3/4 sticks butter
100g/scant 1/2 cup sugar
50g /1 large egg


128g/1/2 cup/1 stick butter
280g/3/4 cup plus 1 tablespoon corn syrup/glucose
170g/1/2 plus 1/3 cup light brown sugar
142g eggs (approx 3 large)
7g/1 tablespoon vanilla
60g craisins (optional)
115g finely chopped pecans
280g pecan halves

Beat the butter and sugar together until light and fluffy. Add the egg and beat to combine. 
Add the flour and mix until just combined. Remove from the mixer and shape in to a flat disk. Wrap in plastic wrap and stick in the freezer for 20 to 30 minutes. 
Roll the dough out - softening slightly with your hands first so it doesn't crumble - in to a 14-inch circle. Fit the dough in to a 10-inch tart pan, making sure to press the dough in to the corner and trim away any excess. 
Blind bake the tart shell on 350 F for 15 minutes, then remove from the oven.
Bring the butter, corn syrup or glucose and brown sugar to a simmer over low heat. 
Whip the eggs on high until light and foamy and tripled in volume. Add vanilla. 
Add the corn syrup mixture to the eggs and continue to beat until combined. 
Spread the chopped pecans and craisins if using in the bottom of the par-baked shell. 
Pour the custard mixture on top to fill about 2/3 of the way up. Spread the top with the pecan halves. 
Bake on 350 F for 20 to 30 minutes until the custard is set. Let cool to room temperature.