Ingredients
Dough
- 1/2 cup pecans
- 1/2 cup mascarpone cheese
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 3/4 cup all-purpose flour
- Pinch of salt
Filling
- 1 large egg
- 1/4 cup packed light brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter, room temperature
- 1/4 teaspoon salt
- 3/4 cup pecans, coarsely chopped
Directions
- Preheat oven to 350°. Make dough: process pecans in a food processor until finely ground. Put mascarpone and butter into the bowl of an electric mixer with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt. Mix just until dough comes together.
- Roll dough into 1-inch balls (should make 16) and press into bottoms and up sides of cups of mini muffin tins. I used a nonstick tin and I didn't have to use spray or anything on it beforehand.
- Make filling: whisk the egg, brown sugar, maple syrup, vanilla, butter, and salt in a bowl. Stir in pecans. Spoon about 1 1/2 teaspoons of filling into each muffin cup.
- Bake until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Gently remove tarts from muffin tin. I like to slip a spoon in a bit to wedge them out carefully. I'm sure you could also place a plate on top and carefully flip the tin, emptying out the tarts.
You're so cute! The record was a Child's Christmas in Wales written and narrated by Dylan Thomas. Y' gotta love the barritone voice and his round, pear shaped tones.
ReplyDeleteAnd out of everything I've tried to replicate (french bread, Finnish Coffee bread, etc), I have never tried the pecan tarts! That's ambitious!