Pecan pie is a delicious dessert, often served at holiday events. Here is a great way to prepare pecan pie, and make them a delicious appetizer option.
Mini Pecan Tarts
- Ready in: about an hour and 1/2
- Complexity: easy
- Pie Dough:
- 1 1/3 cups all-purpose flour
- 1/2 cup cold butter
- 1/4 cup water
- 5 tbsp butter
- 1 cup brown sugar, packed
- 3/4 cup light corn syrup
- 2 cups pecans, toasted and chopped
- 2 tsp vanilla extract
- 3 eggs, lightly beaten
Blend the four and butter, with a food processor, pastry blender or even by hand, until it has the texture of course meal. Add the water slowly, while using the food processor or mixing with a spoon. You may not need the whole quantity of water, add part of the water at a time, blend until the flour and butter begins to adhere, but does not form a single mass without being pressed together. Be careful not to over blend or your pie dough will be tough instead of flaky. Chill the dough for approximately 30 minutes.
When the dough is firm and chilled, roll out on a lightly floured cloth-covered surface. Roll out the dough, then cut out small circles, which will be pressed into a mini tart or muffin pan. Preheat the oven to 325 degrees.
Melt the butter in a bowl, either in a microwave, or over a bowl of boiling water. Mix the sugar into the melted butter. Next, after lightly beating the eggs, gently beat into the butter and sugar. Next add the corn syrup and vanilla. Finish by stirring in the pecans. Pour into each of the mini crusts and bake in a 325 degree oven for 25 minutes, until the crusts are golden brown. Allow to cool and serve either warm or cool.