Raspberry Pecan Tartlets

Ingredients:

For the Pastry Dough:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten

For the Filling:

• 1 cup fresh raspberries
• 1 tablespoon granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

For the Topping:

• 1/4 cup chopped pecans
• 1 tablespoon light brown sugar
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
3. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
4. Stir in the egg until the dough comes together in a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles of dough using a cookie cutter or the rim of a glass.
6. Gather the scraps, re-roll the dough, and cut out more circles.
7. Transfer the dough circles to the prepared baking sheet, leaving about 1 inch of space between each tartlet.
8. Bake for 18-20 minutes, or until golden brown. Allow the pastry to cool on a wire rack.

To Make the Filling:

1. In a medium bowl, mash the raspberries with a fork until they're crushed but still slightly chunky.
2. Add the granulated sugar, cornstarch, and lemon juice. Mix until smooth.

To Assemble the Tartlets:

1. Spoon about 1 tablespoon of the raspberry filling into each cooled pastry shell.
2. Sprinkle a pinch of chopped pecans over the filling in each tartlet.
3. Drizzle with a little bit of light brown sugar and sprinkle with salt to taste.
4. Bake the tartlets for an additional 5-7 minutes, or until the nuts are toasted.

To Serve:

1. Allow the tartlets to cool on a wire rack for at least 30 minutes before serving.
2. Dust with confectioners' sugar if desired.