Butter Pecan Tartlets (14.05.09)

Dough:
240g flour
120g butter
60g castor sugar
1 beaten egg

Method:
Rub flour and butter well, stir in the sugar, make a well in the centre. Add egg and from into a soft dough. Bake as for ‘basic tarlets’.

Filling:
120g butter
120g icing sugar
4 Tbsp golden syrup
180g pecans

Method:
Put butter; icing sugar and syrup in a heavy based pan. Stir over gentle heat until butter melts, brings to the boil and remove from heat. Stir in the cupboards.

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