(for the dough)
1 2/3 cups all-purpose flour
1/2 t ground cinnamon
6 1/2 T butter, chilled and diced
a pinch of salt
2 1/2 T confectioners' sugar
1 egg, lightly beaten
36 pecan halves, to decorate
3 T apricot jam to glaze
(for the filling)
2/3 cup pecans
2 eggs
2/3 cup pumpkin puree
1 t ground cinnamon
1/4 cup maple syrup
3 T heavy cream
[how to make]
(for the dough)
*Tip the flour into the bowl of a food processor, add the ground cinnamon, salt and the chilled, diced butter.
*Pulse until pale and sand-like in texture.
*Add the confectioners' sugar and mix to combine.
*Add the beaten egg and pulse again until the dough starts to come together.
*Tip the dough out onto the work, surface and use your hands to bring it together into a neat ball.
*Flatten into a disc, cover in plastic wrap and shill in the fridge for at least 1 hour until firm.
*Roll out the chilled dough on a lightly floured work surface to a thickness of no more than 2 mm.
*Using the cookie cutter, stamp out 12 discs.
*Gently press the pastry discs into the prepared tart pans, trying not to stretch the dough until evenly lined.
*Prick the bases with a fork and arrange on a baking sheet and chill in the fridge for 20 minutes.
*Preheat the oven to 325 degrees.
*Line the tart cases with a square of baking parchment or foil and fill with baking beans or rice.
*Bake in the preheated oven for 10 minutes until pale golden and starting to crisp.
*Remove the baking beans or rice and parchment or foil, and bake for another 1~2 minutes to dry out the bases.
(for the filling)
*Break the eggs into a mixing bowl, add the remaining ingredients, and whisk to combine.
*Scoop the mixture into a jug/pitcher and pour into the tarts, filling them evenly.
*Top each filled tart with the pecan halves and bake on the middle shelf of the oven for a further 12~15 minutes until just set.
*Remove from the oven and leave to cool to room temperature.
*Warm the apricot jam in a small pan until runny, strain into a bowl through a fine strainer and brush neatly over the top of each tart.
*Leave to set before serving.
-makes 12-
Note: I found this recipe in "Afternoon Tea at Home" by Will Torrent.
Labels: mini pie recipe, pecan pie recipe, pie recipe, pumpkin pie recipe
