Pecan Tartlets

Pastry:

Preheat oven to 325 degrees F.

Place the flour, sugar and butter in a food processor. Process to coarse crumbs. Add the egg yolk and 1 tablespoon of the ice water and pulse until dough comes together - if necessary add a little more water.

Roll out the pastry to a thickness of 1/4 inch.

Line two 4-inch tartlet pans that have removable bases with the pastry. (Any leftover pastry can be kept, frozen, for up to 1 month.)

Line the pastry shells with parchment or waxed (greaseproof) paper and fill with baking weights (dried beans or rice).

Bake for 10 minutes. Remove from the oven. Remove the weights and paper and set aside.

Filling:

Beat the eggs. Stir in the brown sugar and light corn or golden syrup. Stir in the butter and chopped pecans and combine thoroughly. Pour the mixture into the pastry shells. Arrange the pecan halves in a pattern on top.

Bake the tartlets for 20-25 minutes, until the pastry is lightly browned and the middle of the tartlets are set. Remove from the oven and allow to cool a little before unmolding and serving with crème fraiche.