Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

MINI PECAN TARTS




Source of Recipe


email


List of Ingredients




Tart Shells

2 cups all-purpose flour
1 teaspoon granulated sugar
Pinch salt
1-1/2 sticks cold butter or margarine, cut into pieces
1/3 cup ice water

Filling

1 cup powdered sugar
1/2 cup butter
1/3 cup dark corn syrup
1 cup chopped pecans
36 pecan halves


Recipe



For tart shells, combine flour, granulated sugar and salt in large
bowl.
Using pastry blender or two knives, cut butter into dry ingredients
until
mixture resembles crumbly corn meal. Add water, 1 tablespoon at a time,
kneading mixture until dough forms a ball. Wrap dough in plastic wrap,
flatten and refrigerate at least 30 minutes.

Preheat oven to 375°F. Grease mini-muffin pans. Roll out dough on
lightly
floured surface to 1/8-inch thickness. Cut out 3-inch circles using
cookie
cutter; press into prepared mini-muffin cups and bake about 8 minutes
or
until very lightly browned. Remove from oven. Reduce oven temperature
to
350°F.

For filling, combine powdered sugar, 1/2 cup butter and corn syrup in
2-quart saucepan. Cook over medium heat, stirring occasionally, until
mixture comes to a full boil, 4 to 5 minutes. Remove from heat; stir in
chopped pecans. Spoon into warm baked shells. Top each with pecan half.
Bake
5 minutes. Cool completely; remove from pans.