First, make the pie dough. I use a double-crust pie dough recipe.
It seems like the double-crust recipe I use makes just enough dough for the amount of pecan filling.
Pie dough recipe
2 cups of All-purpose Flour
1 Teaspoon of Salt
2/3 cup of Shotening
6 -7 Tablespoons of cold Water
In a mixing bowl, stir together flour and salt. Cut in the shortening till pieces are the size of small peas. Sprinkle two to three tablespoons of the cold water over mixture. Stir and cut the mixture. Add as much more of the cold water as needed.
Form the dough in a ball and put on a floured surface.
Roll the dough out to the thickness of 1/8 – 1/4 inch.
Lay the tart pan face – down on the dough and cut around it 1/4 inch away from the pan.
Press the piece of cut dough into the tart pan. Apply enough pressure to the dough so that the dough will stay in place inside of the tart pan.
After all of the tart pans have pie dough they can be filled with the pecan tart filling.
Pecan Tart Filling
1 cup of Light Corn Syrup
3 Large Eggs
2 Tablespoons of Butter (not margarine)
1 teaspoon of Pure Vanilla Extract
2 cups of Pecan Halves
Preheat the oven to 350 degrees farenheit. In a mixing bowl, mix together using a spoon corn syrup, eggs, sugar, butter, and vanilla. Stir in pecans. Pour pecan tart filling into tart pans.
Put all of the tart pans onto a baking sheet. Bake in the oven for 50 – 60 minutes or until the center surface of tart can be lighty pressed against and the surface will spring back.
Cool tarts on a wire rack.
I love to make tarts! When I am at thrift shops and yard sales, I look for tart pans. I recently went to a thrift shop that was out of town and I found seven new tart pans at $0.25 each. I was so excited to find them and to add them to my collection.