CARAMELIZED CASHEW TARTLETS WITH MAPLE WHIPPED CREAM The sweet, buttery flavor of cashew nuts makes these little tarts irresistible. They may also be served simply dusted with confectioners' sugar. FOR THE PASTRY 1 1/2 cups all-purpose flour 3 tablespoons firmly packed light brown sugar 1/2 teaspoon salt 1/2 cup cold unsalted butter, cut into small pieces 1 egg yolk 1 teaspoon vanilla extract FOR THE FILLING 1/2 cup firmly packed light brown sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 cup dark corn syrup 3 eggs 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract 3 cups unsalted cashews

FOR THE MAPLE WHIPPED CREAM
1 cup chilled heavy cream
1/4 cup maple syrup, chilled

To make the pastry, in a food processor, combine the flour, brown sugar, and salt. Process until blended. Add the butter, a few pieces at a time, pulsing until the mixture is crumbly. In a small bowl, whisk together the egg yolk and vanilla. With the motor running, add the egg mixture to the flour mixture, processing just until the ingredients hold together in a dough. Turn out onto a lightly floured work surface.

Have ready eight 3-inch tartlet pans with removable bottoms. Using floured hands, flatten the dough into a disk. Using a small, sharp knife, cut into 8 evenly sized wedges. Press each wedge evenly over the bottom and up the sides of the pans.

Position a rack in the lower third of an oven. Preheat to 400°F.

To make the filling, in a bowl, stir together the brown sugar, flour, and salt until blended. Add the corn syrup, eggs, butter, and vanilla. Whisk until thoroughly blended.

Arrange the pastry-lined tartlet pans on a baking sheet. Spread an even layer of the cashews in each pastry shell. Pour the filling over the nuts, filling each shell about two-thirds full.

Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the filling is set and the pastry is browned, about 20 minutes longer. Transfer to a rack and let cool. When cool enough to handle, remove the pan sides and slide the tartlets off the pan bottoms onto racks to cool completely.

Just before serving, make the whipped cream: In a bowl, combine the cream and maple syrup. Beat until soft peaks form.

Place each tartlet on an individual plate with a spoonful of whipped cream alongside.

Serves 8.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]