Coconut Pecan Butter Tarts
For the pastry:
1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1⁄4 cups unbleached all-purpose flour
1⁄3 cup sugar
1⁄4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
For the filling:
1/2 cup packed brown sugar
1/2 cup coconut syrup
3 tablespoons butter, softened
1 large egg
1/3 cup chopped pecans
2 tablespoons shredded coconut
1 1/2 teaspoons vinegar
1 pinch salt
Preheat oven to 375 degrees F (190 degrees C).
For the pastry combine the egg, water and vanilla together and set aside.
In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately. To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than tartlet pans (muffin tins work well. Makes enough dough for six 4-inch tartlets or twelve 2-inch miniature tartlets.
For the filling beat the brown sugar, coconut syrup, and butter together in a bowl until creamy; add in egg just until combined. Stir in pecans, coconut, vinegar, and salt; divide mixture evenly into tart shells.
Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.