Maple Syrup and Butter Make The Most Decadent Pecan Tarts
One thing’s for certain, outstanding food is always a hit. Whether it be for a crowd, your partner or even yourself, nothing makes for big smiles and happy tummies like homemade, good food. These recipes are easy-to-follow, diverse and most importantly produce amazing results. You’ll make the best impression on your lucky tasters.
PECAN TASSIES
Nuts, especially pecans and walnuts, are synonymous with the Christmas season. I staunchly make these bite-sized, brown sugared tarts every single year and they are the first dessert to go. They are a refreshing change from the usual ‘drop-and-bake’ cookies but require barely any extra effort. These tassies are best enjoyed alongside a glass of cold ponche de crème!
Yields: 12 Servings
Total Time: 45 mins
INGREDIENTS
- For tart dough
- 1 ½ cups all-purpose flour
- ½ cup icing sugar
- ¼ teaspoon salt
- 5 ounces cold butter, cubed
- 1 tablespoon ice cold water
- For pecan filling
- 1 cup pecan halves, finely chopped
- ¼ cup light brown sugar
- ¼ cup maple syrup or honey
- 1 teaspoon salt
- 1 large egg
- 2 ounces unsalted butter, melted
- 1 teaspoon vanilla essence
DIRECTIONS
- Using a food processor, blend flour, icing sugar and salt.
- Add cold butter to the dry ingredients and pulse until the mixture resembles the texture of sand.
- Then, add cold water and pulse until a dough forms.
- Dump dough into plastic wrap and chill in the refrigerator for 45 minutes.
- In a medium bowl, combine all filling ingredients and set aside.
- Grease a mini cupcake or muffin tin using non-stick spray or butter. Ensure that the entire surface is well-greased to prevent sticking.
- Preheat oven to 375°F.
- Remove the dough from the refrigerator. Divide into 12 equal pieces and then, roll each piece into a smooth ball.
- Using clean hands, press each piece of dough into the pan, working upwards from the bottom and sides of the tin, creating a mini tart shell.
- Using a spoon, fill each tart shell with pecan filling. Carefully only fill ¾ of the way in each tart shell.
- Place the cupcake tin into the preheated oven and bake for 25 minutes.
- Remove from oven and allow to cool for 15 minutes in the tin. This will allow the crust to contract from the sides of the pan, making them easy to remove.
- Remove, serve and enjoy.
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