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- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 10 tablespoons cold unsalted butter
- 1 egg yolk
- 1-2 tablespoons ice water
- 2 eggs
- 1/2 cups packed brown sugar
- 1/4 cup light corn syrup or golden syrup
- 2 1/2 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans
- 1/2 cup pecan halves
- Creme fraiche, for serving
Preheat the 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 more water.
Roll out the pastry to 1/4 inch thickness.
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 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.
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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
1745 calories; 91g total fat; 513mg cholesterol; 151mg sodium; 211g carbohydrates; 6g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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