Aunt Ruths Pecan Sand Tarts Recipes

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

PECAN TARTS

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

SAND TARTS

Steps:

• Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
• Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.
• Sift 1/4 cup confectioners' sugar into a bowl. Transfer cookies to confectioners' sugar while still warm and roll gently to coat. Immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing). Let stand 5 minutes in the bag. Transfer to rack and cool.

PECAN PIE TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease 30 tart tins or muffin cups and set aside.
• To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
• To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
• Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

PECAN SAND TARTS

Steps:

• Line a couple of baking sheets with parchment paper and preheat the oven to 350 degrees F (176 degrees C).
• Add the pecans and 1 cup (120g) of the flour to a food processor and pulse 4 or 5 times to grind the pecans into a coarse powder, the consistency of sand. Dump this mixture into a bowl and add the remaining 1 cup (120g) of flour and salt. Stir to combine and set aside.
• Cream the butter and 4 tablespoons (29g) of powdered sugar with an electric mixer until light and fluffy - about 3 to 4 minutes. Beat in the vanilla.
• Add the flour and pecan mixture to the butter and sugar and beat on low just until all the ingredients are combined. If you are adding mini chocolate chips, stir them into the dough now.
• Add the remaining 1 cup (115g) of powdered sugar to a bowl. Form the dough into 1 to 2-inch balls, rolling each piece between your palms, then rolling the ball of dough in the powdered sugar to coat.
• Lay the balls of sugar-coated dough on the parchment lined baking sheets, spacing them about 2-inches apart.
• For plain sand tarts and sand tarts with mini-chocolate chips, press a fork into the balls of dough, pressing down across the cookie in one direction, then again perpendicular to create a grid pattern.
• For sand tarts topped with a chocolate kiss, press a chocolate kiss into the top of each ball of dough, pressing the dough down a bit to cradle the chocolate kiss in the cookie dough.
• Bake cookies one sheet at a time for 12 minutes. Remove the cookies from the oven and set the cookie sheet on a wire rack. Let the cookies cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
• Store Sand Tarts in an airtight container at room temperature for up to 1 week.

PECAN SAND TARTS

Steps:

• Chop the pecans rather finely but don't pulverize into a powder. Set aside. Sift together the flour, cinnamon, baking powder, and salt and set aside.
• Combine the butter and both sugars in a large mixing bowl. Using a handheld electric mixer set at medium-high or creaming speed, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with rubber spatula.
• Add the vanilla extract and egg and beat 30 seconds longer.
• Remove the bowl from the mixer. Stir in the chopped pecans and mix well. Stir in the flour and mix only until blended.
• Gather the dough into a ball in the center of the bowl. Cover the bowl with plastic wrap and chill for 1 1/2 hours.
• When ready to bake, combine the grated chocolate and the granulated sugar and set aside.
• Preheat the oven to 375°F. Lightly butter a baking sheet.
• Dampen your fingertips with cold water. Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 2 1/2 inches long, patting into shape with your fingers.
• Place the bars on the baking sheet, about 2 inches apart.
• Set the pan of cookies in the center of the preheated oven on the middle shelf and bake the cookies for 8 minutes.
• Remove the pan from the oven and sprinkle the cookie tops with some of the chocolate-sugar mixture, using about 1 teaspoon per cookie. Return the cookies to the oven, reverse pan from front to back, and bake for 5 to 7 minutes longer, or until lightly browned and the topping is melted.
• Remove the cookies from the oven and set the pan on a wire rack. Let the cookies cool on the pan for 2 or 3 minutes, and then remove from the pan with a metal spatula and cool completely on the rack.
• Bake the remaining cookies, one pan at a time, in the same way.

SAND TARTS

Steps:

• mix together, you will be rolling out the dough, so not too wet and not to dry.
• once dough comes together, roll into ball cover tightly, and refrigerate for 1-2 hours.
• when ready to roll out take a portion, leaving the rest refrigerated until to ready to use.
• roll out thin, use fav. cookie cutters to cut shape out place on cookie pan bake at
• 350-375 for 10 minute.

SAND TARTS

Steps:

• Reheat oven to 350 F.
• Cream butter and sugar.
• Work 5 Tablespoons flour, vanilla and nuts into creamed mixture.
• Take teaspoon size of mixture and roll into a ball.
• Place on cookie sheet that has been sprayed lightly with oil.
• Bake at 350 F. for 30 minutes.
• Roll tarts in powdered sugar as soon as they are removed from oven.
• When cooled roll tarts in sugar again and store in air tight containers.

SAND TARTS

Steps:

• Cream oleo and sugar - add water and vanilla. Mix well. Blend in flour and nuts. Chill for 4 hours. Shape and bake on ungreased cookie sheet for 20 minutes in 325 oven.
• Remove from pan - Cool slightly. Roll in powdered sugar.

GRANDMOM'S SAND TARTS

Steps:

• Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
• Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
• Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture. Sprinkle with cinnamon sugar, and top with a pecan half. Repeat until all the dough is used up.
• Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.

GOLDEN BROWN BUTTER AND PECAN PRALINE TART

Steps:

• For crust:
• Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.
• Meanwhile, position rack in center of oven and preheat to 375°F. Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.
• For filling:
• Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.
• Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). DO AHEAD: Can be made 1 day ahead. Cover loosely and store at room temperature.

AUNT RUTH'S RHUBARB TORTE

Steps:

• Combine sugar& cornstarch.
• Stir in rhubarb& water.
• Cook& stir over medium heat until thickened.
• Reduce heat, cook 2-3 minutes longer.
• Add food coloring.
• Spread on graham wafer crust and let cool.
• Fold marshmallows into whipped cream and spoon over rhubarb mixture.
• Prepare pudding according to package instructions and spread over all.
• Sprinkle with graham wafer crumbs.
• Chill (Best chilled overnight).

PECAN TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

AUNT RUTH'S PECAN SAND TARTS

Steps:

• Cream butter and sugar.
• Add vanilla and nuts.
• Add flour, 1 cup at a time.
• Shape into little thin rolls - cut in to little "fingers".
• Bake at 300 degrees for 10-12 minutes until bottoms start to barely brown.
• Let set on baking sheet for five minutes.
• When cool, roll in powdered sugar.