Monday, December 7, 2009

Number 36: Pecan tarts

Christmas presents are easy for college kids. A batch of chocolate chip muffins here, cookies, there. For a good friend, though, it helps to know preferences.

Roomie decided to make T a bag-full of goodies in preparation for finals. Her favorite recipe of carrot cake (imagine chopping 3 cups full of carrots) and his favorite dessert, pecan pie.

Given that we didn't have any pie tins, we made pecan pie tarts instead. These are actually pretty simple, and the crust is quite good. Something to keep in the books.

Pecan tarts
adapted from My Kitchen Snippets and Chocolate Chip Trips

For the crust:
1 cup (2 sticks) unsalted butter

3 tablespoons granulated sugar
1 egg
2 1/4 cup all-purpose flour

For the filling:
2 eggs, slightly beaten
3/4 cup honey
1/4 cup light corn syrup
1/4 cup brown sugar

2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cup chopped pecans

To make the crust:

1. Cream butter and sugar until light and fluffy

2. Mix in egg
3. Add flour and mix until combined
4. Roll into a flat disc, cover with plastic wrap and chill for at least an hour
5. Roll out dough and press into 3-inch tart pans (diameter). Trim excess dough off the top
6. Set aside
7. Preheat oven to 375 degrees F

To make the filling:
1. Whisk together eggs
2. Whisk in honey, sugar, salt, syrup, flour and vanilla
3. Pour 3 to 4 tablespoons into each tart pan
4. Spread 2 tablespoons of pecans over each tart
5. Bake for 20 minutes or until the center is set
6. Let cool on wire rack

Makes 12 3-inch tarts

Speaking of honey, this honey popped up on A Cup of Jo as possible gift. Chunk honey, with a piece of honeycomb inside. Pretty awesome.

P.S. Snow! Sticking! In Chicago!
P.P.S. My friend gave me a rhinovirus (common cold) plush for Christmas...and now I have the rhinovirus. For realsies.

1 comment:

qutins said...

Yummy! That looks really good :)