At a glance
You're making elegant pecan caramel tartlets that come together in two stages—prepping and chilling the pastry the day before, then baking golden shells and preparing a rich caramel filling. The trickiest part is making the caramel, which involves melting sugar gradually in stages while watching carefully to get that perfect golden color without burning it.
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Make the pastry ahead
Prepare the tartlet pastry a day in advance so it has time to rest properly in the fridge. Combine all the ingredients in a food processor and work into a smooth, non-sticky dough. Add a little extra flour if needed. If the dough seems too dry, add a splash of cold water.
For this step
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Line the tartlet tins
Wrap the finished dough in plastic wrap and chill it in the fridge. The next day, take it out and press it into the prepared tartlet tins. Bake in an oven preheated to 175°C for 10–15 minutes.
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Keep an eye on the baking
Baking time depends on the size of the tartlet shells. The pastry should turn golden but must not get too dark. Pop the shells out of the tins and let them cool.
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