| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 2 |
|
Recipes Pastry Dough; or enough for 2 |
|
|
; single-crust 9-inch |
|
|
; pies |
| 3/4 |
c |
Light corn syrup |
| 3 |
lg |
Eggs |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Dark rum or vanilla |
| 1 |
tb |
Unsalted butter; melted |
| 1 |
c |
Finely chopped homemade Pralines |
| 2 |
c |
Pecan halves; (about 6 ounces) |
INSTRUCTIONS
Roll out each disk of dough 1/8 inch thick on a lightly floured surface and
cut out six 7-inch rounds. Fit rounds into tart pans with removable bottoms
measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over
pan edges to trim excess dough. Pastry shells may be prepared 5 days in
advance and kept covered and frozen on a baking sheet. Let shells stand at
room temperature 10 minutes before continuing with recipe.
Preheat the oven to 375F. with a baking sheet on middle rack.
In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter.
Divide pralines among shells and pour in syrup mixture. Arrange pecan
halves on praline mixture and press pecans to coat with mixture. Bake tarts
on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.
Makes 6 tarts.
Gourmet May 1994
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