PECAN TARTS
The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 20.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 57.3 g, Cholesterol 57.9 mg, Fat 30.3 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 29.1 g
PECAN TART
Steps:
- In a saucepan, combine sugar, corn syrup, rum and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.;
REGAL PECAN TART
Steps:
- Preheat the oven to 350F. 1. In food processor, place crust ingredients until the dough holds together and forms a ball. 2. Spray a 9" springform pan. The recipe says a 9" x 3" or 9 1/2" x 2" inch. Press dough evenly over bottom and 1 inch up the sides. The inside doesn't have to be too pretty--you can't see it! Poke with fork, or all hell will break loose. 3. In a mixer, cream butter and sugar. Then add all of your other filling ingredients aside from the pecans. It should be a fairly smooth liquid. 3. Sprinkle chopped pecans over bottom of crust. Cover with half the filling. Then, place your pecan halves, starting from the outside, in concentric circles. Then pour the other half off the filling over the pretty pecans. Tip: start pouring your filling on the outside, and swirl it in circles towards the middle. This prevents you from having to shake the pan or use a spatula to spread out the filling, potentially messing up the pretty. You can even do it a little at a time in circles, and go back and do more so you know it's even. I hope this makes sense. 4. Place pan on baking sheet and bake from 60 to 70 minutes. The crust should be golden and the filling should pass the toothpick test. 5. Whatever you do, let it cool down before you remove it from the pan. It will crack and you will curse yourself and the tart under your breath. You can serve warm, at room temp, and keep in your fridge for a few days. You can apparently even freeze it, but I'd recommend pre-slicing it before you do that for access to easy dessert.
PECAN TART
Steps:
- Preheat oven to 350 degrees F.
- Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
- In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
- In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.
Nutrition Facts : Calories 155, Fat 7 grams
TINY PECAN TARTS
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g
MARTHA'S PECAN TART
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-by-11-inch tart
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
- Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
- Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.
BEST PECAN PIE (TARTS)
I found this recipe in Abby's column. It has to be the very best pecan pie/tarts I have ever tasted and it is easy to make.
Provided by Y Franche
Categories Pie
Time 1h
Yield 48 tarts, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a bowl and pour into pie shell.
- Or if you are choosing to make tarts, fill tarts shells to the top.
- Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
- Test with a toothpick, if it comes out dry, the pie/tarts are done.
Nutrition Facts : Calories 736.8, Fat 39, SaturatedFat 11.1, Cholesterol 120.1, Sodium 455.9, Carbohydrate 96.7, Fiber 3.3, Sugar 51.9, Protein 7.2
PECAN TART
Provided by Craig Claiborne
Categories dessert
Time 50m
Yield 8 - 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Line a 10-inch pie or tart tin, preferably with a removable bottom, with pastry. Line the pastry with wax paper and pour in rice or beans to weight down the pastry. Bake 7 minutes. Remove the rice or beans and paper.
- Put the butter in a heavy skillet and cook, stirring until it is light brown. Add the corn syrup, brown sugar and cream, and cook, stirring, until blended. Add the vanilla.
- Arrange the pecan halves neatly and symmetrically over the partially baked pie shell. Pour the syrup evenly over all. Place in the oven and bake 20 minutes.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 16 grams, TransFat 0 grams
MAPLE PECAN TART
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving High Fiber Pecan Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Place crust in freezer 30 minutes before filling and baking.
- For filling:
- Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
- Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
- Cut tart into wedges and serve with whipped cream or ice cream.
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