Pastry: Sift the
flour and salt into a medium bowl. Stir in the sugar
and orange zest. Use a pastry blender to cut in
the butter until the mixture resembles coarse
crumbs.
Mix in the egg yolk to form a smooth
dough. Press the dough into a disk, wrap in
plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F/180°C/ gas 4. Butter
twenty-four mini-muffin cups. Roll out the dough
on a lightly floured surface to a thickness of 1/8
inch (3 mm).
Use a fluted 2-inch (5-cm) cookie
cutter to cut out twenty-four dough rounds. Press
the dough rounds into the prepared cups and prick
all over with a fork.
Bake for 10-15 minutes, or
until the pastry is just golden. Transfer to racks
to cool.
Pine Nut Pecan Filling: Mix the sugar
with the water in a small saucepan.
Wash down the
sides of the pan with a pastry brush dipped in cold
water to prevent sugar crystals from forming. Cook
over low heat until the syrup is golden, about 10
minutes.
Mix in the pecans, pine nuts, honey, and
cream until well blended. Spoon the filling into
the cups and let cool completely.
Cookie
Recipes - Nutty Tarts Recipe
