pecan tartlets

something from santos claus: mini pecan tarts--tender, yet nutty and only a little sweet. no comparisons to my character, please (i believe i am more like a chicken pot pie laced with battery acid). these are very simple to make, cobbled together from recipes from my cousin tinette and non-cousin paula deen. almost any nut will work--i've done these with macadamias, casoy (cashews), walnuts, and almonds, with no complaints. quite impressive in taste and in appearance, and a welcome addition to any dessert plate.


pecan tartlets


crust:
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups all purpose flour


filling:
2 tbsps butter, softened
1 1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1/4 tsp salt

a LOT of chopped nuts (about 2-2 1/2 cups)

preheat oven to 325˚F.

for the crust: cream the butter and sugar together until light and fluffy. incorporate egg, then flour. pinch off balls of dough and place into each mini-tart pan. form crust around sides with your fingertips--the thinner the better, but be careful not to have any holes or tears. set aside.

for the filling: cream butter and sugar together. incorporate eggs, and vanilla and salt.

fill uncooked crusts halfway with chopped nuts. using a squeezy bottle, fill each tart to the top with the butter/sugar mix. sprinkle more nuts on top. bake for 20 minutes until lightly golden. cool in pans before removing.

makes 48 mini tarts