Ingredients and Weight:
- Pastry flour: 225 grams
- Cold unsalted butter, cut into cubes: 113 grams
- Granulated sugar: 30 grams
- Fine sea salt: 1/2 teaspoon
- Ice water: 50-60ml
- Brown sugar: 170 grams
- Corn syrup: 120 grams
- Butter: 56 grams
- Heavy cream: 120 grams
- Vanilla extract: 1 teaspoon
- Eggs, beaten: 2
- Pecans, chopped: 1 cup
Preparation Time:
30 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy to Medium)
Preparation Method Steps:
- Make the pastry: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs. Add the ice water a little at a time, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Roll out the dough: On a lightly floured surface, roll out the dough into a 12-inch (30cm) circle. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
- Make the filling: In a medium saucepan, combine the light brown sugar, corn syrup, butter, heavy cream, and vanilla extract. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
- Assemble the tarts: Pour the filling into the prepared pie shell. Sprinkle the chopped pecans over the top.
- Bake: Bake the tarts for 20-25 minutes, or until the filling is set and the crust is golden brown.
Nutritional Information:
Per serving (1/8 tart):
- Calories: 350
- Fat: 18g
- Sodium: 150mg
- Carbohydrates: 40g
- Sugar: 25g
Dish Characteristics:
- Buttery and flaky crust
- Sweet and gooey brown sugar filling
- Nutty crunch from the pecans
- Perfect dessert for any occasion
User Comments:
- "These tarts were a hit at my party! The crust was so flaky and the filling was perfectly sweet."
- "I love how easy these tarts are to make. They're always a crowd-pleaser."
- "The pecans add a nice extra touch of flavor and texture."
- "I've made these tarts several times and they always turn out perfect."
- "I substituted walnuts for the pecans and they were equally delicious."
Special Precautions and Tips:
- Use cold butter and ice water to make the pastry dough. This will help to create a flaky crust.
- Don't overwork the pastry dough. This will make the crust tough.
- If the filling is too thick, add a little more heavy cream.
- If the filling is too thin, simmer it for a few minutes longer.
- Let the tarts cool slightly before serving. This will help to prevent the filling from running out.
