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Caramel Pecan Tarts




Source of Recipe


betty crocker






Recipe Introduction


Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.





List of Ingredients



• 1 cup Gold Medal® all-purpose flour
  
• 1/2 cup butter or margarine, softened
  
• 1/4 cup powdered sugar
  
• 3/4 cup packed brown sugar
  
• 1/2 cup chopped pecans
  
• 1 tablespoon butter or margarine, softened
  
• 1 teaspoon vanilla
  
• 1/4 teaspoon salt
  
• 1 egg, slightly beaten
  
• Caramel Topping:
  
• 12 vanilla caramels, unwrapped
  
• 1 tablespoon milk
  






Instructions



1. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
   
2. In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
   
3. Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
   
4. In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
   






Final Comments


Makes 2 dozen tarts