Pecan Butter Tart

Pecan Butter Tarts

Ingredients:

For Pastry:

• 1 1/2 cup purpose flour

• pinch of salt

• 1/2 cup (2 sticks) unsalted butter, cubed

• 1/4 cup ice water

• 1 egg yolk

• 1 tsp white vinegar

For Filling:

• 3/4 cup packed brown sugar

• 1/2 tsp salt

• 1/4 cup (1 stick) unsalted butter, softened

• 1/4 cup chopped pecans

• 1/3 cup raisins

• 1 tsp vanilla extract

• 1 egg

1. In a large mixing bowl, combine flour and salt. With a pastry blender or fork, rub butter into flour until mixture is in pea-size pieces.

2. Mix water, egg yolk and vinegar in a small bowl until well combined. Add to flour mixture using a fork to combine.

3. Knead dough by hand to bring it together and shape into a flat square. Wrap in plastic wrap and refrigerate for 20 minutes.

4. Once dough has chilled, on a floured surface roll out into a 16" X 12" rectangle about 1/8 to 1/4-inch thick.

5. Using a circular 4-inch cookie cutter, cut out 12 pieces. Press each circle into the cup of a standard muffin tin so that the edge of the dough is flush with the pan. Refrigerate.

6. Place raisins in a small bowl and cover with hot tap water to plump.

7. In a medium-sized bowl, combine brown sugar and salt; beat in the butter by hand until smooth. Add vanilla and egg and mix until combine. Do not use an electric mixer as it will add too much air to the filling.

8. Drain the raisins and equally distribute into the 12 tart shells. Equally divide the pecans and the butter filling into the tart shells.

9. Bake in a preheated 425°F oven and bake for 12 to 15 minutes for a runnier tart and 16 to 18 minutes for a firmer one.

10. Allow tarts to cool for a few minutes in pan, then gently run an knife or offset spatula around the edge of each tart to loosen. Cool completely in tin then remove to a serving dish.

Serves: 12 (1 tart each)

Notes&Tips:

• These butter tarts are heavenly. All that melted sugar and butter combine to give a nice caramel-y filling. The crunch of the pecans are delightful. You know you want to eat another but because it is so rich in taste you know you shouldn't. Serve these Pecan Butter Tarts with a nice cup of English Breakfast or your favorite black tea.

• These tarts can be made with any of your favorite nuts - one of mine happens to be pecans. I've used chopped pecans but halved pecans can be used as well. The pastry was absolutely, divinely flaky. I could live on this pastry!

• The original butter tart, which is a Canadian specialty, has no nuts. As always, cooks have found different ways to bake up this delicacy. I love the addition of nuts to this pastry. Sometimes I'd put more nuts in and reduce the butter filling. Also a mix of pecans and walnuts works well, too.

• Bake some up today, and find yourself imagining sitting outside on a beautiful sunny day somewhere in one of the many beautiful European squares taking in the passers-by and the sounds of multi-lingual voices filling your ears but not penetrating, just floating over your head.