pecan butter tart

pie crust recipe too


pie dough --------- (2 dough)
sift -
2+1/4 cup flour (cake/pastry flour = 2cup – 1/2 tbsp flour + 4.5 tbsp corn starch)
2 tbsp sugar
3/4 tsp salt
1 cup unsalted ice-cold cubed butter
6 tbsp ice-cold water
1 tbsp lemon juice - promote flakiness
stop mixing before the dough forms, roll to form the dough

butter batter--------
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces

2. butter tart squares

用料  

pecan butter tart的做法  

1. Pull the chilled dough from the fridge 20 minutes before rolling.

2. --- put in muffin pan -----
   Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle.
   
   Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.

3. ---- batter -----
   1. Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
   
   2. In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated.

4. ---- assemble -----
   Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.

5. ---- bake ------
   Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned.

6. --- cool -----
   Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled.

7. ----- store ----
   The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.