Salted Pecan Pie Tartlets

Tools Used: Perforated Baking Sheet, Siliform Tartlet Tray, Round Dough Cutters, Roul’pat, Stainless Mixing Bowl, Shaper, Eco Chop, French Pantry Flake Salt

Ingredients

• 1 package refrigerated pie dough (2 rounds)

• 2 Tablespoons unsalted butter

• 3/4 cup pecans

• 1/2 cup packed dark brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• FRENCH PANTRY Natural Flake Salt

• Whipped Cream (optional)

  Directions

• Preheat the oven to 350 F. Place the Silform Tartlet Tray on a Perforated Baking Sheet.

• Roll out pie dough on Roul'pat, until you can just see the lettering through it. Use the Fluted Round Dough Cutter to cut out tartlet shells. Place dough cutouts in the wells of the Silform Tartlet Tray. Gently press them into the mold with the Shaper tool.

  Melt the butter in the Mini Round Mold in the microwave and allow to cool while you prepare the other ingredients. Meanwhile, chop pecans in Eco Chop. In the Stainless Mixing Bowl, whisk together the brown sugar, egg, vanilla, nutmeg and cinnamon. Whisk in the melted butter and stir in pecans. Spoon filling into each tartlet shell 2/3 full. Top with Natural Flake Salt.

• Bake for 12-15 minutes until the shells are golden brown and the filling is set. Allow to cool and serve.

  Optional

• When tartlets are cooled, use the Pastry Bag fitted with the large star tip to garnish each tartlet with whipped cream.

*If you need a quick and bite-size dessert this is what you should make. The sweet and salty are a delicious combination, and an added bonus is they are so easy to make!