pecan tartlets

The filling for these pecan tartlets comes from a recipe for pecan squares, which my family prefers over the traditional pecan pie filling.

Pecan Tartlets

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

Place tartlet pans on baking sheet. Bake until light golden, about 15 minutes. Remove from oven, and use 1-cup measuring cup to press down crust, if puffed. Let cool completely. Leave oven on.

For pecan filling:
From Pecan Pie Bars, Gourmet, March 1999
8 oz. pecans (about 2 cups) chopped
1 stick unsalted butter
1 c. packed light brown sugar
1/3 c. honey
2 tbs. heavy cream

In a heavy saucepan, melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture among tartlet pans. Bake until bubbling, about 15 minutes. Cool completely in pan.