Preheat oven to 350˚. On a lightly floured board, gently knead and divide tart dough into 4 equal-sized balls. Roll out each ball into a 6-inch round, about 1/8 inch thick, and press into 4 lightly greased 4 1/4-inch fluted tart pans with removable bottoms. Trim edges, and prick base all over with fork. Let shells chill in refrigerator for 15 minutes, and then bake until set and lightly browned, about 15 minutes. Let cool while preparing filling.
In a large bowl, whisk together brown sugar, corn syrup, and melted butter. Whisk in eggs, vanilla, and salt; stir in pecans and chocolate chips. Divide filling between tart shells. Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbly. Let cool slightly before serving.
Recipe courtesy of Charlotte Fekete. Find this and other delicious holiday recipes in Our State‘s Christmas Kitchen Cookbook, available from the Our State Store.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
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