Ingredients and Weight:
- 1 cup all-purpose flour (120g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup unsalted butter, softened (57g)
- 1 large egg yolk
- 1 tablespoon cold water
- 1 cup chopped pecans (120g)
- 1/2 cup maple syrup (125ml)
- 1 tablespoon butter (14g)
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and sugar.
- Add the softened butter to the flour mixture and use your fingers to work it in until it resembles coarse crumbs.
- Add the egg yolk and cold water and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
- Cut out 8 circles of dough using a 3-inch cookie cutter.
- Transfer the dough circles to the prepared baking sheet.
- In a small saucepan, combine the pecans, maple syrup, butter, vanilla extract, and cinnamon. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the mixture has thickened.
- Divide the pecan filling evenly among the dough circles and bake for 12-15 minutes, or until the tarts are golden brown around the edges.
- Let cool slightly before serving.
Nutritional Information:
Per serving (1 tart):
- Calories: 250
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 100mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 15g
- Protein: 3g
Dish Characteristics:
- Bite-sized and perfect for a special occasion
- Sweet and nutty with a crispy crust
- Easy to make and customize with different fillings
User Comments:
- "These tarts are so delicious! I love the combination of the pecans and maple syrup."
- "I made these for a party and they were a huge hit. Everyone raved about how good they were."
- "I added some chocolate chips to the filling and they were amazing."
Special Precautions and Tips:
- Be sure to refrigerate the dough for at least 30 minutes before rolling it out. This will help prevent the dough from becoming too sticky and difficult to work with.
- If the tarts start to brown too quickly, cover them with aluminum foil.
- These tarts can be stored in an airtight container at room temperature for up to 3 days.
