Anyone have an easy recipe for pecan tarts...?!
Answers: You know...those little bite size ones?
praline pecan tarts
2 recipes Pastry Dough, or enough for 2 single-crust 9-inch pies
3/4 cup light corn syrup
3 large eggs
1/4 teaspoon salt
2 teaspoon dark rum or vanilla
1 tablespoon unsalted butter, melted
1 cup finely chopped homemade Pralines
2 cups pecan halves (about 6 ounces)
Preparation
Roll out each disk of dough 1/8 inch thick on a lightly floured surface and cut out six 7-inch rounds. Fit rounds into tart pans with removable bottoms measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over pan edges to trim excess dough. Pastry shells may be prepared 5 days in advance and kept covered and frozen on a baking sheet. Let shells stand at room temperature 10 minutes before continuing with recipe.
Preheat the oven to 375°F. with a baking sheet on middle rack.
In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter. Divide pralines among shells and pour in syrup mixture. Arrange pecan halves on praline mixture and press pecans to coat with mixture. Bake tarts on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.
pralines
vegetable oil for baking sheets
2 cups firmly packed light brown sugar (a 1-pound box)
1 cup granulated sugar
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 stick (1/4 cup) unsalted butter, cut into bits
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves
Preparation
Oil 3 baking sheets lightly.
In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.
Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238°F. Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.
Store pralines, wrapped individually in wax paper, in an airtight container in a cool place. Pralines keep up to 2 weeks. ----------------------------------------...
Dainty Pecan Tarts
* Crust:1 (3 oz.) pkg. cream cheese
* 1 cup flour
* 1/2 cup butter
Filling:
* 1 egg - beaten
* 3/4 cup brown sugar, firmly packed
* 1 T. soft butter
* 1 T. vanilla
* 2/3 cup chopped pecans
Preparation -
Mix the first 3 ingredients together to form a dough. Chill the dough for at least 2 hours before rolling. Mix the filling ingredients together and set aside. Roll the cream cheese dough with a rolling pin to about 1/8" thickness. Cut into round shapes with a round cookie cutter, or an inverted glass or other round object.(The rim of a small juice glass is usually about the right diameter to cut rounds of dough that fit a paper candy cup well.) Carefully place the cut rounds of dough into paper candy cups or baking cups. Press in place to cover the bottom and the sides of the paper liner. Spoon the prepared filling into each one - about 2/3 full. Place the filled tarts on a baking sheet. Bake in a preheated oven at 325o for about 20 minutes. Cool on a wire rack. Store in an airtight container.
Baking Cups Unbleached 2-1/2
Do a search for pecan tassies, they only have about 3 ingredients in the filling, and the pastry is not much more than flour and cream cheese.....they are a pain to form if you don't have a tart shaper though.
pecans are gross
dont do that :(
Pecan Tarts
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
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.