I love pecan pie, but it can be very sweet and rich. These tarts are little versions, but still give you that lovely pecan fix. The recipe comes from a magazine supplement on 'Nuts', from Woman's Weekly, I think.
As it's Thanksgiving Day today, pecans seem appropriate.
Recipe makes 18 tartlets, so you need 2 x 12 bun tins.
I love this pastry as it uses ground almonds as well as flour, which gives it a soft texture.
150g plain flour
25g caster sugar [golden's best]
50g ground almonds
85g butter, cubed
1 medium beaten egg
2 tspns lemon juice
70g melted butter
50g light muscovado sugar
2 medium beaten eggs
2 tbspns golden syrup
juice of 1/2 lemon
100g pecan nuts, chopped but not finely
The pastry is easy to make as you put the flour, sugar, almonds and butter into a food processor and whizz it quickly, or of course you can rub the butter in by hand. Then you add the egg and the lemon juice and a quick whizz again then bring the dough together with your hands.
Wrap in clingfilm and put in fridge for 15 mins.
Roll the pastry out thinly on a floured surface and cut out 18 circles with a 7-8 cm cutter, fluted or plain.
Put into the tins, pressing them in gently. Prick the bottom of each with a fork and chill for about 2 hours or leave overnight in the fridge.
Preheat oven 190C/gas 5
I love the filling - not too sweet [for my taste anyway] and with a nice crunchy texture from the pecans. Have already said that the almonds in the pastry give it a great soft texture, a nice contrast to the nutty filling.