Ingredients
1/2 cup all-purpose flour1/8 teaspoon salt3 tablespoons shortening4 teaspoons cold waterFILLING:1/3 cup pecan halves1 large egg1/3 cup packed brown sugar1/3 cup corn syrup1/2 teaspoon vanilla extractWhipped cream, optional
Preparation
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.
Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells.
In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.
