PECAN TARTS MINI RECIPES

Name: Pecan Butter Tarts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 2 sheets refrigerated pie crust; FILLING:; 1/2 cup raisins; 1 cup water; 1 large egg, room temperature, lightly beaten; 1/2 cup packed dark brown sugar; 1/2 cup packed light brown sugar; 1/3 cup butter, melted; 1-1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/3 cup coarsely chopped pecans; Vanilla ice cream, optional

PECAN BUTTER TARTS RECIPE: HOW TO MAKE IT

Pecan Butter Tarts Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 sheets refrigerated pie crust
FILLING:
1/2 cup raisins
1 cup water
1 large egg, room temperature, lightly beaten
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1/3 cup butter, melted
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup coarsely chopped pecans
Vanilla ice cream, optional

Steps:

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.

Nutrition Facts : Calories 252 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 177mg sodium, CarbohydrateContent 33g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

MINI PECAN PHYLLO TARTS - SKINNYTASTE

Mini Pecan Phyllo Tarts - Skinnytaste image

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

Ingredients

1 tbsp butter (melted)
1 large egg
4 tsp brown sugar
2 tbsp honey
1/4 tsp vanilla
1/2 cup pecans chopped
15 Mini Phyllo Shells (Athens)

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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PECAN TARTS RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
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PECAN BUTTER TARTS RECIPE: HOW TO MAKE IT

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

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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