Recipes and Cooking Hazelnut-Pecan Tarts with Browned Butter Pastry Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 45 mins Bake Time: 27 mins Cool Time: 25 mins Total Time: 40 mins Servings: 12 Yield: 12 tarts Jump to Nutrition Facts Ingredients 1 Recipe Browned Butter Pastry 1 egg 1 egg yolk ½ cup packed brown sugar 2 tablespoon butter, melted 2 tablespoon bourbon, whiskey, or orange juice ½ cup pecans, toasted and coarsely chopped ⅓ cup hazelnuts, toasted* and coarsely chopped Vanilla ice cream (optional) Caramel-flavor ice cream topping (optional) Browned Butter Pastry ⅓ cup butter 1 ½ cup all-purpose flour 1 tablespoon sugar ¼ teaspoon salt 2 tablespoon shortening 4 tablespoon cold water Directions Preheat oven to 375°F. Prepare Browned Butter Pastry. On a lightly floured surface roll pastry until slightly less than 1/8 inch thick. Using a 4-inch round cutter, cut out pastry to make 12 circles total, rerolling scraps as necessary. Gently press dough circles onto the bottoms and up the sides of 12 ungreased 2-1/2-inch muffin cups. Bake for 10 minutes (pastry will shrink slightly as it bakes). Remove from oven. Reduce oven temperature to 325°F. Meanwhile, for filling, in a medium bowl beat egg, egg yolk, brown sugar, melted butter, and bourbon with a fork until combined. Stir in pecans and hazelnuts. Spoon filling evenly into hot pastry-lined muffin cups. Bake for 17 to 20 minutes more or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tarts from muffin cups; cool on wire rack about 20 minutes to serve warm, or cool tarts completely. If desired, serve tarts with ice cream and drizzle with caramel topping. Browned Butter Pastry In a small saucepan melt butter. Cook and stir over medium heat until butter turns the color of light brown sugar. Transfer browned butter to a small bowl; cover and chill about 45 minutes or until solid. Meanwhile, stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and the chilled browned butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until flour mixture is moistened. Form pastry into a ball. Chocolate-Hazelnut-Pecan Tarts with Browned Butter Pastry: Prepare as directed, except reduce pecans to 1/4 cup and add 2 ounces chopped dark chocolate with the nuts. Nutrition analysis: 257 calories, 3 g protein, 26 g carb. 15 g total fat (6 g sat. fat), 54 mg cholesterol, 1 g fiber, 5% Vitamin A, 0% Vitamin C, 109 mg sodium, 2% calcium, 8% iron. *Toasting Nuts: To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice. Remove the skins from the hazelnuts by placing the warm nuts on a kitchen towel and rubbing the nuts until the skins come loose. Rate it Print Nutrition Facts (per serving) 247 Calories 16g Fat 23g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 247 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 54mg 18% Sodium 108mg 5% Total Carbohydrate 23g 8% Total Sugars 10g Protein 3g Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 82mg 2% Folate, total 40.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.