Pecan Tarts
Source of Recipe
Cooking Pleasures, Oct/Nov 2003
Recipe Introduction
Individual tarts make a pretty presentation, and it's fun to have your very own. You can easily double this recipe and bake it in four individual tart pans, if you wish. Serve the tarts with sweetened whipped cream or ice cream.
List of Ingredients
- 1 refrigerated pie crust from 15-oz pkg or 1 homemade pie crust for 9-inch pie
- 2 T dark corn syrup
- 2 T packed dark brown sugar
- 2 T beaten egg*
- 1/2 T unsalted butter, melted
- 1/4 tsp vanilla extract
- 1/2 cup coarsely chopped pecans
Instructions
- Unfold pie crust; cut 2 (5-inch) circles from crust. Ease each circle into 4-inch round tart pan with removable bottom, pressing against edges and folding under any overhang. Place tart shells on small baking sheet; freeze 10 minutes.
- Heat oven to 400. In small bowl, whisk together corn syrup, brown sugar, egg, butter and vanilla until smooth. Divide pecans evenly between tart shells; pour filling over pecans. (Tart shells will be quite full.) Place on baking sheet.
- Place tarts with baking sheet in oven. Bake 20 to 25 minutes or until pastry is golden brown and filling is puffed and browned. Remove tarts from baking sheet; cool completely on wire rack. Serve at room temperature.
Final Comments
2 tarts
*To measure egg, bread 1 egg in small bowl; beat until smooth. Measure 2 T; discard remaining egg or reserve for another use.
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