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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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My DH loves pecan pie, but I can't eat it-so this is a nice way to make him enough (but not too much!) pecan pie to satisfy his occasional hankering! It's pretty easy to make. You'll need a couple of 4-inch tart pans with removable bottoms. Times are estimates, and cook time includes time to chill dough. Time does not include cooling time after baking. Ingredients:
1/2 cup all-purpose flour |
1/8 teaspoon salt |
3 tablespoons shortening, chilled |
4 teaspoons ice water |
1/3 cup pecan halves |
1 egg |
1/3 cup dark corn syrup |
1/3 cup packed brown sugar |
1/2 teaspoon vanilla |
whipped cream (optional) |
Directions:
1. In a bowl, combine flour and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Gradually add ice water, tossing with a fork after each addition, until it forms a ball. Cover and refrigerate at least 1/2 hour.
2. Preheat oven to 375* F.
3. Divide dough in half. Roll each into a 6-inch circle. Transfer pastry to each of two 4-inch tart pans. Fit pastry into pans, trimming with a sharp knife along top edge if needed.
4. Arrange pecan halves in pastry shells.
5. In a bowl, combine egg, corn syrup, brown sugar, and vanilla. Mix together well and carefully pour over the pecans.
6. Place tarts on a baking sheet and bake at 375* F for 35-40 minutes, or until a knife tip inserted near center comes out clean.
7. Cool on a wire rack. Remove from tins. Top with whipped cream, if desired, and serve.
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