Derby Tarts

Instructions

1. In a large mixing bowl, combine the flour and sugar. Add the cold, cubed butter, and blend using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

2. Add the egg yolk and cold water to the mixture, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the brown sugar and a pinch of salt until the sugar has dissolved.

4. Slowly pour in the heavy cream while stirring continuously. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.

5. Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel-pecan filling cool slightly.

6. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.

7. Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Use a round cutter to cut out circles slightly larger than the muffin tin openings.

8. Gently press the dough circles into the muffin tin, forming little tart shells. Dock the bottoms of the shells with a fork to prevent bubbling during baking.

9. Place a few pecan halves at the bottom of each tart shell.

10. Spoon the caramel-pecan filling into each tart shell, filling them almost to the brim.

11. Bake the tarts in the preheated oven for 15-18 minutes, or until the crust is golden and the filling is bubbling.

12. Once baked, allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

13. Serve the Derby tarts warm or at room temperature, garnished with additional pecans if desired.