| Pecan Short Dough |
| Pecan Short Dough Ingredients 1 cup butter ¾ cup sugar ½ teaspoon salt ½ cup pecan meal 1 large egg ¼ teaspoon vanilla 1 cup pastry flour Preparation Preheat oven to 350° Using the paddle attachment, blend the butter, sugar and salt on low speed until smooth and well mixed. Do not cream until light! Add the pecan meal and blend well. Add the egg and vanilla. Mix until just absorbed. Add the pastry flour and mix until just blended. Roll dough into ball and flatten into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or overnight. When ready to roll out dough, remove from the frig no more than 5 minute before you are ready to roll it out. Working on a marble slab or a lightly floured work surface, roll the dough out to a circle about 12 to 14 inches across, or about 1/8th of an inch thick. Place dough, carefully, in your tart pan and freeze until ready to use. If blind baking, line the tart pan with a piece of parchment or aluminum foil and fill with pie weights or beans. Bake on 325° for 15 to 20 minutes. Allow to cool slightly before finishing with filling. |
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