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 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.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 39 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 6.6 g, Sodium 79.2 mg, Sugar 11 g
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
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
MINI PECAN PIE TARTS
Being in south Georgia, we love our pecans. These mini pecan pie tarts are so easy and so good. They are gone as fast as I make a batch.
Provided by Debbie Bankston
Categories Pies
Time 40m
Number Of Ingredients 10
Steps:
- 1. Prepare a lightly floured work surface and lightly dust one of the pie crusts after you roll it onto your surface, roll to make it slightly thinner. Cut 3 inch circles and fit each one into the cups of the mini muffin tin. The pie mixture will make about 36 mini tarts total. You won't use quite all of both crusts in the box.
- 2. Beat the egg and sugar well. Add the karo and melted butter, beat well, mix in the vanilla, then fold in the ground nuts. Fill each little tart shell about 3/4 full. Bake in a 350 oven for about 18 minutes. The crust will be golden brown when done. Don't over bake or the pies will be tough.
MINI PECAN TARTS RECIPE BY TASTY
Here's what you need: sugar, unsalted butter, chopped pecans, cream cheese, unsalted butter, all-purpose flour
Provided by Tasty
Categories Desserts
Yield 18 tarts
Number Of Ingredients 6
Steps:
- Preheat the oven to 375ºF (190ºC).
- Make the filling: Add the sugar and butter to a large bowl and cream with an electric hand mixer until fluffy.
- Add the chopped pecans and fold to combine. Set aside.
- Make the crust: In a large bowl, cream together the cream cheese and butter until smooth.
- Add flour and beat to incorporate, then knead the dough with your hands until smooth.
- Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling.
- Bake for 20-25 minutes, until golden brown.
- Let the tarts cool in the mini muffin tin for 5 - 10 minutes.
- Remove from the pan and serve warm.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
BEST PECAN PIE
There's always more than one way to do a thing, I know. But in my book, grandma's pecan pie recipe is the best and only way to make it! Try it -- you'll see what I mean. Old-fashioned, straight-forward, rich, sweet, and delicious.
Provided by Tam D
Categories Pies
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Prepare pie crust for a deep 9" pie plate.
- 2. Cream together the butter and sugar, with a mixer, until pale yellow.
- 3. Beat in the eggs. Then add the brown sugar, salt, vanilla, and syrup, and mix well. Stir in pecans.
- 4. Pour the filling into the prepared, unbaked, crust. Bake at 350* for about 55 minutes. Serve garnished, if desired, with whipped cream or ice cream.
- 5. NOTES: The flavors are surprisingly different depending on whether you use light or dark brown sugar. Try it both ways, to see which you prefer (my favorite is light brown sugar). If you like, layer whole pecans on top of the filling before you bake it. (I don't -- it's unnecessary extra pecans and work!) Doubles easily for two, single crust pies. This recipe is easily made gluten free by using a GF pie crust (I recommend Pillsbury GF pie dough!)
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