Ingredients:
1 cup all-purpose flour
1/2 cup unsalted butter, chilled and cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 cup cold water
1 cup pecan halves
1/2 cup brown sugar
1/2 cup corn syrup
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
Preheat the oven to 350°F (175°C).
Put the flour, cold butter, sugar, and salt in a food processor. Pulse until coarse crumbs form from the mixture.
One spoonful at a time, gradually add cold water until the dough forms. Refrigerate the dough for half an hour after wrapping it in plastic wrap.
Roll out the dough on a lightly floured surface and cut into circles to fit a muffin tin. Press the dough into the muffin tin cups.
Mix the eggs, melted butter, brown sugar, corn syrup, vanilla extract, and salt well in a medium-sized bowl.
Place one or two pecan halves into each tart shell. Over the pecans, pour the filling until each shell is about 3/4 filled.
Bake for 25 to 30 minutes, or until the filling is set and the crust is golden brown.
Cool the tartlets completely before removing them from the tin.