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1
Tartlets Crust Preparation : In a large bowl, mix flour and salt.
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2
Add butter and shortening, and with a pastry blender or with 2 knifes, work the mixture until it has the texture of rough breadcrumbs.
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3
Add sugar and stir.
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4
In another bowl, beat the egg, water and lemon juice.
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5
Pour slowly the egg mixture in the flour mixture, mixing fast with a fork until the mixture forms a dough (add a little bit more water if needed).
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6
Separate the dough into two equal parts, flatten each part in a disc and wrap with plastic wrap.
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7
Put in the fridge for at least 1 hour or until the dough is firm.
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8
(You can do this in advance and put it in the fridge.
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9
It will be good up to 3 days in the fridge).
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10
On a lightly floured surface, roll out a serving of dough to a thickness of 1/8 inch.
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11
With a round pastry cutter of 5 inches of diameter, cut 5 or 6 circles of dough in the dough.
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12
Do the same with the remaining dough.
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13
(roll out the remaining dough, if needed, and keep it for another use).
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14
Put the circles in medium muffin tins grooving lightlly the surround.
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15
Put in the fridge for at least 30 minutes.
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16
Garnish Preparation : In a bowl, with a whisk, mix maple syrup, cream, flour and eggs.
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17
Spread pecans in the crusts, then pour the maple syrup garnish (fill to 3/4).
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18
Cook in the preheated oven of 400 F on the third lower rack 15 to 20 minutes or until the garnish is bubbly and crust is golden.
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19
Remove from oven and let cool on a rack for 10 minutes.
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20
Put the blade of a knife on the surround of the muffin tins to loose the tartlets.
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21
Unfold delicately on the rack.
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22
Let cool.
