Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
40 mins
chill:
45 mins
bake:
27 mins at 375°/325ºF
cool:
25 mins
Servings:
12
Yield:
12 tarts
Advertisement

Hazelnut-Pecan Tarts with Browned Butter Pastry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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.

Nutrition Facts (Hazelnut-Pecan Tarts with Browned Butter Pastry)

247 calories; total fat 16g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 54mg; sodium 108mg; potassium 82mg; carbohydrates 23g; fiber 1g; sugar 10g; protein 3g; trans fatty acid 0g; vitamin a 243IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 20mg; iron 1mg.

Browned Butter Pastry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews