PECAN PIE TARTS RECIPES
PECAN TARTS RECIPE: HOW TO MAKE IT
The flaky crust combined with a rich center makes these little pecan 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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield about 20.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. 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 until lightly browned and set, 25-30 minutes. Cool for 15 minutes before carefully removing from pans. If desired, garnish with maraschino cherries.
Nutrition Facts : Calories 145 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
MINI PECAN PHYLLO TARTS - SKINNYTASTE
These bite sized pecan tarts are the perfect lighter alternative for pecan pie this holiday season! They are so easy to make, just 7 ingredients for a delicious treat.
Provided by Gina
Categories Dessert
Total Time 30 minutes
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans.
- Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
- Bake for 10-15 minutes. Let them cool before serving.
Nutrition Facts : ServingSize 1 mini tart, Calories 68 kcal, CarbohydrateContent 6.5 g, ProteinContent 1 g, FatContent 4.5 g, SodiumContent 23 mg, FiberContent 0.5 g, SugarContent 4 g
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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.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 736.8 per serving
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Reviews 5.0
Total Time 1 hours
Calories 736.8 per serving
- Test with a toothpick, if it comes out dry, the pie/tarts are done.
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PECAN PIE RECIPE - HOW TO MAKE EASY PECAN PIE
Making perfect pecan pie is easier than you think. The Pioneer Woman shows you how with her delicious pecan pie recipe. Serve it at all your holiday gatherings.
Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.
From thepioneerwoman.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category おせち, Thanksgiving, baking, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4.8
Total Time 1 hours 5 minutes
Category おせち, Thanksgiving, baking, comfort food, dessert, main dish, snack
Cuisine American, Comfort Food
- First, whip up your pie crust using Sylvia's Perfect Pie Crust. Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.
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MAPLE-HONEY PECAN PIE RECIPE - NYT COOKING
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
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MAPLE-HONEY PECAN PIE RECIPE - NYT COOKING
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.
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Reviews 4
Total Time 1 hours 30 minutes
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Reviews 4
Total Time 1 hours 30 minutes
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
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I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 252 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 252 calories per serving
- Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.
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Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish. For detailed instructions on pie crust, check out our pie guide.
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Reviews 5
Total Time 1 hours 30 minutes
Calories 634 per serving
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Reviews 5
Total Time 1 hours 30 minutes
Calories 634 per serving
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