Recipe - Praline Pecan Tarts

2 Recipes Pastry Dough; or
enough for 2
; singlecrust 9inch
; pies
Three fourths cup Light corn syrup
3 lg Eggs
One fourth teaspoon Salt
2 teaspoon Dark rum or vanilla
1 tablespoon Unsalted butter; melted
1 cup Finely chopped homemade
Pralines
2 cup Pecan halves; (about 6
ounces)

Roll out each disk of dough 1/8 inch thick on a lightly floured surface and
cut out six 7inch rounds. Fit rounds into tart pans with removable bottoms
measuring 4 inches across top and Three fourths 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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