A whiskey-spiked variation on classic pecan pie. Serve the tartlets with whipped cream or vanilla ice cream, if desired.
Recipe information
Yield
Makes 10 servings
Ingredients
Crusts
Filling
Preparation
For crusts:
Step 1
Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and vanilla and blend just until moist clumps form. Divide dough into 10 pieces. Press 1 piece onto bottom and up sides of each of ten 3 3/4-inch-diameter tartlet pans with removable bottom. Freeze 15 minutes. (Can be prepared 1 week ahead. Cover and keep frozen.)
For filling:
Step 2
Position rack in bottom third of oven and preheat to 350°F. Whisk first 7 ingredients in large bowl to blend. Fold in chopped pecans.
Step 3
Divide filling among prepared crusts. Bake until filling is firm and crusts are golden, about 30 minutes. Cool slightly. Serve warm or at room temperature.
