Caramel Pecan Fudge Tarts

Adding to my Dessert buffet this Thanksgiving, you will find these........Caramel,Pecan Fudge Tarts......Even the name makes my mouth water........They really don't take very long to make and very much worth the extra effort.

Caramel-Pecan Fudge Tarts

Pastry Crust

2 Cups unbleached all purpose flour

1/2 teaspoon salt

2 teaspoons granulated sugar

3/4 cup (1 1/2 sticks) cold unsalted butter

4 to 6 Tablespoons Ice water

Filling

1/2 cup light corn syrup or brown sugar corn syrup

3/4 up or 7 1/2 ounces of caramel

2 Tablespoons butter

1/2 Cup brown sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon vinegar (cider or white)

3 large eggs

3/4 Cup chocolate chips (4 1/2 ounces)

3/4 Cup (3 ounces) chopped pecans

To make crust Whisk together the fry ingredients in a medium bowl. Cut the butter into small cubes, and work it into the fry ingredients using your fingers, a pastry blender or fork, or a mixer until the dough is unevenly crumbly. Drizzle in ice water mixing until the dough is cohesive. Grab a handful, if it holds together willingly and doesn't seem at all dry or crumbly. You've added enough liquid.

Divide the dough in half, and shape each half into a disk. Roll each on its edge along a floured work surface, as though the disk were a wheel to smooth the edgers out. Pat the disks till they're about 1" thick, wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.

Remove the dough from the refrigerator if it's been refrigerated for longer than an hour, allow it to warm a bit and become flexible. 15 to 30 minutes. Divide each piece of sough in six equal pieces, each will weigh about 1 /2 ounces, if you have a scale. Gently round each piece into a disk.

Roll out each disk on flour surface and place in tart let shells

Refrigerate the tart shells, and preheat the oven to 350 degrees while you prepare the filling

To make the filling

In a small saucepan set over low heat or in the microwave, heat together the corn syrup, caramel, butter, sugar, and salt.

Stirring till the mixture is smooth. Don't let it get to hot just heat until the caramel and butter melt. Remove from the heat, and stir in the vanilla and vinegar, then the eggs. Beating until everything is well combined.

To assemble the tarts

Sprinkle 1 Tablespoon chocolate chips in the bottom of each tart. Add 3 tablespoons caramel filling. The filling should come to within about 3/8" of the top of the pastry. Sprinkle 1 tablespoon chopped pecans a top the filling .

Bake the tarts for 45 minutes or 40 minutes. The tarts will puff up and become golden brown and bubbly. Remove them from the oven, They'll fall down, that's what they are suppose to do. Serve warm or at room temperature. Ice Cream or whipped cream is always a plus.

This recipe was found at bakerscatalogue from King Arthur Flour Company