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Individual Orange Pecan Tartlets

Food Network Canada
YIELDS
16 servings

Yield is 16 small tarts.

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Ingredients

Pastry

1 ½
cup all purpose flour
½
cup pastry flour
pinch salt
¼
cup icing sugar
¼
cup granulated sugar
1
egg
cup cold butter, cut into small pieces

Filling

½
cup corn syrup
2
egg
cup sugar
1
tsp vanilla
½
cup plus 1.5 tsp melted butter, slightly browned
¾
cup chopped pecans
Candied zest of 2 oranges, chopped
cup dried cranberries, optional
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Directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Place rack in bottom of oven.

Step 3

Sift flours and salt into a food processor. Set aside. In a small bowl combine sugars and egg and whisk until smooth, about 2 minutes. Add cold butter to flour mixture and pulse until mixture resembles fine cornmeal. Add sugar mixture and continue to pulse until mixture comes together. Do not over work. Remove onto a board and roll into a ball. Cover with plastic and let rest in fridge for about 30 minutes.

Step 4

Roll pastry on a floured surface into a round about 2 mm. thick. Cut 16 circles with cookie cutter or top of glass to match the size of small tart moulds. Evenly line the moulds with the pastry by pressing the pastry firmly into the moulds. Poke with a fork and let rest in freezer for about 10 minutes. Bake in bottom rack of oven for about 15 minutes or until golden. Cool.

Step 5

Combine corn syrup, eggs, sugar and vanilla and whisk until well blended. In a small pan melt butter until it begins to brown and has a nutty aroma. Cool butter slightly and whisk into egg mixture. Sprinkle the chopped nuts, candied orange zest and cranberries into bottom of tart shells. Pour in the filling until tart shell is 3/4 full. Bake 15 to 20 minutes until filling is set.

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