Caramel Pecan Fudge Tarts

From King Arthur Flour magazine.
Makes 12 tarts, using a regular muffin tin.
Chocolate chips or chopped dark chocolate.
Recipe for traditional Butter Tarts.

OPTIONAL:  Don't use caramel; don't heat up anything. Look here for similar recipe about butter tarts; here's another recipe (but we'd have to leave out the raisins and coconut!)


INGREDIENTS

For the crusts

2 cups flour
1/2 tsp salt
2 tsp sugar
3/4 cup cold unsalted butter (1-1/2 sticks; 12 Tbls)
4-6 Tbls ice water


For the filling

1/2 cup light corn syrup
3/4 cup (7.5 oz) "block caramel" (Peter's is the named brand)
2 Tbl unsalted butter
1/2 cup brown sugar
1/4 tsp salt
2 tsp vanilla extract
1 tsp vinegar (either cider or white)
3 eggs
3/4 cup choc chips
3/4 cup pecans, chopped


PREPARATION

For the crust

1. In medium bowl, combine flour, salt, and sugar.

2. Cut up the cold butter into 1/4" cubes and work in the butter until the mixture is unevenly crumbly.

3. Add ice water one Tbl at a time to make a cohesive dough.

4. Divide the dough in half, shape each half into a disk, wrap each in plastic, and refrigerate for 30 min.

5. Divide each disk into 6 equal pieces.

6. On a lightly floured surface, shape each piece into disk; use a rolling pin to form disks that are 5" or 6" in diameter.

7. In a standard muffin tin, press each circle into the wells and then refrigerate.


For the filling

1. Oven to 350

2. In saucepan over low heat, or in a microwave, heat the corn syrup, caramel, butter, brown sugar, and salt, stirring frequently until the mixture is smooth.

3. Remove from heat.

4. Stir in vanilla and vinegar.

5. Beat in the eggs.

6. Chop and toast the pecans on a warm skillet until aromatic; then quickly remove the pecans, let them cool, and set aside.


Assembling the tarts

1. Remove muffin tin from fridge and place 1 Tbl choc chips into each tart shell.

2. Add enough filling to come to within 3/8" of the top of the pastry (not the well).

3. Sprinkle with 1 Tbl of chopped pecans.

4. Bake for 45 min until golden brown and bubbly. Serve warm.