Pecan Tarts
Pecan pastries are synonymous with the American South; this recipe is a handheld compendium of community. The flavor profile mirrors its larger cousin — the full-sized pecan pie — but tarts serve just as ably as a crowd-pleaser. This pastry dough comes together easily, but be sure to chill it for at least an hour and a half before forming your tart shells in the pan. And resist the urge to overfill each pastry cup: the sweet, sticky pecan mixture should come only three-quarters of the way up the side because it will rise as it bakes. These pecan tarts can hold at room temperature for several days, if you have any left by then.
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