These individual tarts are topped with orange-flavored cream for an extra special touch.
| 2 |
|
cups all-purpose flour |
| 1/4 |
|
cup ground pecans, toasted |
| 1/4 |
|
teaspoon salt |
| 2/3 |
|
cup cold LAND O LAKES® Butter |
| 4 to 6 |
|
tablespoons cold water |
| 1/2 |
|
cup whipping cream |
| 2 |
|
tablespoons sour cream |
| 1 |
|
tablespoon sugar |
| 1 |
|
tablespoon orange juice |
| 1/2 |
|
teaspoon freshly grated orange zest |
Heat oven to 425°F. Stir together flour, ground pecans and salt in large bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened. Divide dough in half; shape each half into ball.
Roll out dough, one-half at a time, to 19x6 1/2-inch rectangle. Cut 3 (6-inch) rounds from each dough rectangle. Place in 6 (4 3/4-inch) tart pans with removable bottoms, pressing pastry to fit into pans. Trim pastry even with edge of pans.
Place pans in 15x10x1-inch jelly-roll pan. Line each tart with double thickness of heavy duty aluminum foil. Cover bottom with dry beans or pie weights. Bake for 5 minutes or until firm. Remove foil and weights. Continue baking for 12 to 16 minutes or until crust looks dry.
Decrease oven temperature to 350°F. Combine brown sugar and eggs in medium bowl. Add corn syrup, 2 tablespoons butter, 1 teaspoon orange zest and vanilla; mix well. Sprinkle 2 tablespoons pecans into each partially baked tart shell. Pour filling mixture evenly over pecans. (DO NOT OVERFILL.) Bake for 20 to 25 minutes or until filling is set. Cool completely.
Beat whipping cream, sour cream and sugar at high speed in small bowl until soft peaks form. Gradually add orange juice, beating until stiff peaks form. Pipe or spoon whipped cream mixture on top of tarts. Sprinkle with orange zest.
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