Coconut Pecan Butter Tarts

A holiday classic with a coconut twist
Dish Type: baking Lifestyle: vegetarian



 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

  1⁄4-inch cubes


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.