Ingredients for Maple And Pecans Creamy Tartlets
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ½ cup vegetable shortening
- ¼ cup granulated sugar
- 1 large egg
- Cold Water
- 1 teaspoon lemon juice
- ½ cup maple syrup
- Heavy Cream
- 2 large eggs
- ½ cup pecan halves
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How to Make Maple And Pecans Creamy Tartlets
- **Tart Shell:**
- Whisk together 2 ½ cups all-purpose flour and 1 tsp salt in a large bowl.
- Cut in 1 cup (2 sticks) unsalted butter and ½ cup vegetable shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in ¼ cup granulated sugar.
- In a separate bowl, whisk together 1 large egg, 2 tbsp ice water, and 1 tsp lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing with a fork until a dough forms.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
- On a lightly floured surface, roll out one disc of dough to ⅛ inch thickness. Use a 5-inch round cutter to cut out 5-6 circles.
- Repeat with the remaining dough.
- Gently press the dough circles into medium muffin tins, forming a slight groove around the edge.
- Chill for at least 30 minutes.
- **Maple Pecan Filling:**
- In a bowl, whisk together ½ cup maple syrup, ½ cup heavy cream, 2 tbsp all-purpose flour, and 2 large eggs.
- Sprinkle ½ cup pecan halves evenly into the tart shells.
- Pour the maple syrup mixture over the pecans.
- **Baking:**
- Bake in a preheated oven at 400°F (200°C) on the lower third rack for 15-20 minutes, or until the filling is bubbly and the crust is golden brown.
- Let cool in the muffin tins for 10 minutes.
- Run a knife around the edges of the tartlets to loosen them.
- Carefully remove the tartlets from the muffin tins and let cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
160g
Fat
35g
Carbs
24g
