Caramel Pecan Tartlets

Preparation Steps

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and confectioners' sugar. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
3. Stir in the chopped pecans and press the mixture into a disk. Wrap in plastic wrap and refrigerate for 10 minutes.
4. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Cut out small squares of dough, about 3 1/2 inches per side.
5. Spoon a small amount of caramel sauce onto one half of each square, leaving a 1/2-inch border around the edges. Fold the other half of the dough square over the filling to form a triangle or a square shape, pressing the edges to seal.
6. Place the tartlets on the prepared baking sheet, leaving about 1 inch of space between each one. Brush the tops with the beaten egg and sprinkle with a pinch of salt.
7. Bake for 20-25 minutes, or until the pastry is golden brown. Allow the tartlets to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. Drizzle the tartlets with the heavy cream and serve warm or at room temperature.