Pecan Pie Tarts Recipes

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BEST PECAN PIE (TARTS)

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.

Provided by Y Franche

Categories     Pie

Time 1h

Yield 48 tarts, 6-8 serving(s)

Number Of Ingredients 8



Best Pecan Pie (Tarts) image

Steps:

  • Mix all the ingredients in a bowl and pour into pie shell.
  • Or if you are choosing to make tarts, fill tarts shells to the top.
  • Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
  • Test with a toothpick, if it comes out dry, the pie/tarts are done.

Nutrition Facts : Calories 736.8, Fat 39, SaturatedFat 11.1, Cholesterol 120.1, Sodium 455.9, Carbohydrate 96.7, Fiber 3.3, Sugar 51.9, Protein 7.2

1 cup light corn syrup
1 cup firmly packed brown sugar
3 eggs, slightly beaten
1/3 cup melted butter
1/3 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped pecans
1 uncooked pie shells (I use the frozen ones) or 48 miniature tart shells

PECAN PIE TARTS

Miniature pecan pies.

Provided by Ruth

Categories     Desserts     Pies     Tarts

Yield 30

Number Of Ingredients 8



Pecan Pie Tarts image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease 30 tart tins or muffin cups and set aside.
  • To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
  • To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
  • Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 18.2 g, Cholesterol 39 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 6.6 g, Sodium 79.2 mg, Sugar 11 g

6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups chopped pecans

PECAN TARTS

The flaky crust combined with a rich center makes these little 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

Time 45m

Yield about 20.

Number Of Ingredients 11



Pecan Tarts image

Steps:

  • 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 at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 large egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans
Maraschino cherry halves, optional

PECAN PIE/TARTS

An amazingly good dessert, packed full of carbs and all sorts of otherwise unhealthy stuff, from my good friend Bob in SSM Michigan...a tweeak of my own, to make it just a bit "different"

Provided by John DOH

Categories     Tarts

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10



Pecan Pie/Tarts image

Steps:

  • Spread pecans in pie shell.
  • Mix remaining infredients with a wire whish and pour over pecans.
  • Bake in a preheated oven at 375 degrees 40-50 minutes until filling is "set".
  • Cool and serve.
  • Use tart shells as an alternative, make your own pie crust (not my skill set!).

Nutrition Facts : Calories 830.3, Fat 47.9, SaturatedFat 10.3, Cholesterol 121, Sodium 467.8, Carbohydrate 96.1, Fiber 5, Sugar 63.1, Protein 9.5

2 eggs, slightly beaten
1 cup maple syrup
1/4 cup brown sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon fresh vanilla
1 1/4 cups broken pecans
2 tablespoons butter
1/4 teaspoon maple extract
1 unbaked 9-inch pie shell

PECAN PIE TARTS

Make and share this Pecan Pie Tarts recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 40m

Yield 12 tarts

Number Of Ingredients 9



Pecan Pie Tarts image

Steps:

  • Mix crust ingredients together and press into tart tins.
  • Mix filling ingredients together and spoon into tart shells.
  • Bake 25 minutes at 350 degrees Fahrenheit.

Nutrition Facts : Calories 508.6, Fat 34.9, SaturatedFat 14.3, Cholesterol 89, Sodium 496.9, Carbohydrate 46.1, Fiber 2.3, Sugar 28, Protein 5.9

2 cups flour
1 cup butter
6 ounces cream cheese
1 1/2 cups brown sugar
2 teaspoons butter
2 eggs
1 1/2 teaspoons salt
1 teaspoon vanilla
2 cups pecans, chopped

PECAN TART

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 13



Pecan Tart image

Steps:

  • Preheat oven to 350 degrees F.
  • Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
  • In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
  • In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.

Nutrition Facts : Calories 155, Fat 7 grams

1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) cold butter
4 to 6 tablespoons ice cold water
1/2 cup sugar
1/2 cup corn syrup
2 large eggs
1 teaspoon butter, melted
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
2 large Rome apples, cored, peeled and chopped
1 teaspoon lemon juice

SOUTHERN PECAN PIE MINI TARTS-TARTLETS (TASSIES)

These rich & buttery miniature morsels taste just like pecan pie, a wonderful addition to the Holiday Cookie Tray! From "Best of Christmas".

Provided by BecR2400

Categories     Dessert

Time 1h30m

Yield 3 dozen tartlets, 36 serving(s)

Number Of Ingredients 12



Southern Pecan Pie Mini Tarts-Tartlets (Tassies) image

Steps:

  • To prepare crust:.
  • In a medium bowl, combine 1/2 cup sugar, 1/4 cup butter, and cream cheese. Beat at medium speed with an electric mixer until smooth.
  • Add one egg, beating until smooth. Gradually add flour. Beat at low speed until just combined (dough will be sticky).
  • Cover and chill dough for 1 hour.
  • Roll dough into 1-inch balls; press in bottom and two-thirds up sides of each cup of a miniature muffin pan.
  • Preheat oven to 350 degrees F.
  • To make filling:.
  • In a medium bowl, combine corn syrup, 1/2 cup sugar, melted butter, 2 eggs, and vanilla. Whisk to combine.
  • Spoon corn syrup mixture into each crust. Top with chopped pecans.
  • Bake for 18 to 20 minutes or until lightly browned.
  • Makes about 3 dozen.

Nutrition Facts : Calories 108.6, Fat 4.9, SaturatedFat 2, Cholesterol 25.3, Sodium 33.2, Carbohydrate 15.4, Fiber 0.4, Sugar 7.4, Protein 1.6

1/2 cup sugar
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 egg
1 3/4 cups all-purpose flour
1/3 cup light corn syrup
1/3 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup finely chopped pecans

PECAN BUTTER TARTS

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

Time 40m

Yield 1 dozen.

Number Of Ingredients 12



Pecan Butter Tarts image

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, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 177mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

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

MARTHA'S PECAN TART

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-by-11-inch tart

Number Of Ingredients 12



Martha's Pecan Tart image

Steps:

  • Preheat oven to 375 degrees. Line crust with parchment paper and fill with dried beans or pie weights; transfer to oven. Bake until edges are set and golden, about 15 minutes. Carefully remove paper and beans or weights and continue baking until bottom is dry and golden, about 15 minutes more. Let cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Whisk together eggs in a large bowl. Add brown sugar, molasses, corn syrup, and salt; mix to combine. Stir in butter, vanilla, and zest until thoroughly combined. Add chopped pecans and stir to combine.
  • Pour filling into tart shell. Neatly arrange pecan halves in rows over filling and transfer to oven. Bake until pastry is lightly browned and filling is set, about 45 minutes. Let cool completely on rack before cutting and serving. Serve with freshly whipped cream.

Unbaked Pate Brisee for Mushroom-and-Bacon Tart shell
4 large eggs
1 cup packed dark-brown sugar
1/4 cup molasses
1/4 cup light corn syrup
1 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Grated zest of 1 lemon or orange
1 1/2 cups chopped pecans
1 1/2 cups pecan halves
Whipped cream, for serving

PECAN TARTS

Individual tarts make an elegant dessert presentation.

Provided by Britney Satterfield

Categories     Desserts     Pies     Tarts

Yield 8

Number Of Ingredients 7



Pecan Tarts image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
  • Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
  • In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
  • Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 57.3 g, Cholesterol 57.9 mg, Fat 30.3 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 29.1 g

1 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

PECAN TART

I wanted to respect what pecan pie is but make it my own as well, by replicating the true flavors of the pecan pie while bringing a unique touch. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.

Provided by Sebastien Rouxel

Categories     dessert

Time 3h40m

Yield 8 servings

Number Of Ingredients 14



Pecan Tart image

Steps:

  • For the Pate Brisee - Place half of the flour in the bowl of a chilled mixer and on medium speed, add the the butter, a little at a time. Mix until the butter is no longer in chunks and the butter and flour are combined as one. Add the salt and the remaining flour. Stop the mixer to check the dough that all of the butter's been combined. Add water just to combine. Remove the dough to a cutting board and lightly knead several times, then wrap in plastic and rest in the refrigerator for 30-45 minutes.
  • Spray the tart ring with non-stick spray. Once dough has rested, place on a lightly floured surface. Flatten into a larger circle and using a rolling pin, roll the dough back and forth a few times, then turn 90 degrees and roll again. Continue to roll and turn until the dough is just under a ¼-inch thick and about 12-inches in diameter. Roll the dough around the rolling pin and bring the dough over the ring. Gently shape the dough inside the ring making sure the bottom is square and flat. Place back in the refrigerator to rest, 10 minutes.
  • Once the dough has rested, place on a rimmed baking sheet lined with parchment paper and trim the edge, then remove the excess dough (you can use this dough to make another tart shell). Place in the refrigerator to rest, 20 minutes. Pre-heat oven to 350 degrees F.
  • Par-bake dough by lining parchment paper on top of chilled dough, then add rice or beans on top (this will keep the bottom flat as it bakes). Bake the shell 35 minutes. Meanwhile, make the pecan filling. In a large bowl, combine maple syrup, light brown sugar, salt, molasses and whisk to combine. Whisk in heavy cream, followed by egg yolks, melted butter and bourbon. Pour mixture through a strainer into another bowl.
  • Remove tart shell from the oven and gently remove rice or bean weights by lifting the corners of the parchment paper. Place tart back in the oven uncovered for 10 more minutes.After 10 minutes, remove tart shell and carefully remove the ring to check for doneness. It should be evenly golden brown all the way around, as well as underneath. Then, replace the ring and cool to room temperature, 20 minutes. Meanwhile, reduce oven temperature to 275 degrees F.
  • Spread chopped pecans evenly across the bottom of the tart shell. Then ladle filling on top, starting in the middle and going towards the edge. Fill tart shell almost to the top. Arrange pecan halves on top followed by a little more filling. (If you have leftover filling, you can use it for another tart.) Bake until filling is set, 45-50 minutes. Cool and serve.

2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and diced
1/2 teaspoon kosher salt
1/4 cup cold water
2/3 cup maple syrup
2/3 cup light brown sugar
1/3 teaspoon kosher salt
1 tablespoon molasses
1/3 cup heavy cream
4 large egg yolks
1/4 cup butter, melted
4 teaspoons bourbon
3/4 cup pecan pieces, toasted
1 cup pecan halves, toasted

LI'L PECAN PIES

These tempting little tarts have all the rich traditional taste of a full-size pecan pie in a much smaller package. The tarts are perfect for two. -Christine Boitos, Livonia, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 11



Li'l Pecan Pies image

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.

Nutrition Facts : Calories 734 calories, Fat 34g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 260mg sodium, Carbohydrate 104g carbohydrate (65g sugars, Fiber 3g fiber), Protein 8g protein.

1/2 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons shortening
4 teaspoons cold water
FILLING:
1/3 cup pecan halves
1 large egg
1/3 cup packed brown sugar
1/3 cup corn syrup
1/2 teaspoon vanilla extract
Whipped cream, optional

MAPLE PECAN TARTS

I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. -Redawna Kalynchuk, Barrhead, Alberta

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 12



Maple Pecan Tarts image

Steps:

  • In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°., Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 669 calories, Fat 50g fat (21g saturated fat), Cholesterol 145mg cholesterol, Sodium 299mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
4 large eggs
1 cup packed brown sugar
3/4 cup maple syrup
2/3 cup butter, melted
2 teaspoons vanilla extract
Dash salt
3 cups pecan halves
Vanilla ice cream, optional

MINI PECAN PIE TARTS

I came across this idea when looking to serve favorite desserts in a cute and bite-size portion! The only work involved is the cutting out of your pie crust circles! You will wow your guest and friends with the presentation!

Provided by cookin4therapy

Categories     Desserts     Pies     Tarts

Time 43m

Yield 24

Number Of Ingredients 9



Mini Pecan Pie Tarts image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
  • Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.
  • Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.
  • Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
  • Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 24.5 g, Cholesterol 28.3 mg, Fat 11.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 115.2 mg, Sugar 9.5 g

cooking spray
⅔ cup white sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
3 large eggs
1 cup light corn syrup (such as Karo®)
1 ½ teaspoons vanilla extract
1 cup chopped pecans
1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature

PECAN TARTS

My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite.

Provided by CarrolJ

Categories     Tarts

Time 55m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 8



Pecan Tarts image

Steps:

  • CRUST:.
  • Blend softened butter, granulated sugar & cream cheese.
  • Add flour and cream together.
  • Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.
  • FILLING:.
  • Mix brown sugar, beaten eggs, and melted butter together.
  • Add the pecan pieces.
  • Pour about 1 TSP of filling mixure into each crusted muffin cup.
  • Bake 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 262.2, Fat 17.3, SaturatedFat 7.9, Cholesterol 48.8, Sodium 116, Carbohydrate 25.5, Fiber 0.9, Sugar 16.6, Protein 2.9

1 cup of softened butter
1 (8 ounce) package of softened cream cheese
1/2 cup granulated sugar
2 cups white flour
1 1/3 cups brown sugar
2 beaten eggs
2 tablespoons melted butter
1 1/2-1 3/4 cups pecan pieces

TINY PECAN TARTS

These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.

Provided by Sandy Greathouse

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 9



Tiny Pecan Tarts image

Steps:

  • To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
  • To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g

1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4 eggs
3 cups packed brown sugar
4 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

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Preheat the oven to 325. whisk together the egg, corn syrup, sugar, butter and vanilla. add the pecans and stir together. Pour into the crust in the tart pan and spread. Bake for 25-30 minutes – checking at the 20 min mark. I recommend covering the edge of the crust so it doesn’t over bake.
From ashleemarie.com


BEST PECAN BUTTER TARTS RECIPES | BAKE WITH ANNA OLSON | FOOD …
Step 7. In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell. Step 8. Bake the tarts for 10 minutes at 400 F, then ...
From foodnetwork.ca


THANKSGIVING DINNER: PECAN PIE TART - THE PIONEER WOMAN
Chill for 30 minutes. While dough is chilling, whisk together butter, eggs, corn syrup, sugar, bourbon and vanilla extract until smooth. Stir in chopped pecans. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Take the dough out of the fridge and roll it into a large circle, about 1/4-inch thick.
From thepioneerwoman.com


PECAN PIE TARTS - FRESH APRIL FLOURS
In a medium size bowl, whisk together the brown sugar, egg, vanilla, orange zest, cinnamon, salt, ad nutmeg. Add the melted butter, whisk again, then stir in the chopped pecans with a large spoon or spatula. When crusts are pre-baked, remove from the oven and fill each crust with 1 teaspoon of pecan pie filling.
From freshaprilflours.com


MINI PECAN PIES ARE THE BEST VEGAN TARTS - VEGAN IN THE FREEZER
In a saucepan melt butter and then add brown sugar, maple syrup, crackers, cinnamon and chopped pecans. Cook over medium high heat until sugar is dissolved, about 5 minutes. Remove from heat and add the vanilla and egg substitute mixture. Stir well. Divide evenly among the pre-made tart shells.
From veganinthefreezer.com


MINI PECAN PIES - LIVE WELL BAKE OFTEN
Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough. Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the ...
From livewellbakeoften.com


PECAN PIE TART BITES - A SOUTHERN SOUL
Heat oven to 350 degrees. Prepare a baking sheet with parchment or foil. Place Phyllo cups on sheet pan and set aside. In a medium size bowl. mix together butter and sugar. Beat with whisk or fork until thoroughly blended. Add in egg, honey, vanilla and salt mixing together. Add in …
From asouthernsoul.com


PECAN PIE TARTS - SOUTHERN RECIPES
The recipe Pecan Pie Tarts could satisfy your Southern craving in around 45 minutes. This recipe serves 30. One serving contains 150 calories, 2g of protein, and 8g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you ...
From fooddiez.com


NO-BAKE PECAN PIE TARTS - RUNNING ON REAL FOOD
Instructions. Place the dates for the filling in a bowl, cover with hot water and soak for approximately 15 minutes. While the dates are soaking, start preparing the crust. Add all of the crust ingredients to a food processor and blend into a crumbly but sticky “dough” you can press together between your fingers.
From runningonrealfood.com


EASY PECAN PIE TART RECIPE - EVERYDAY DISHES
Add melted butter after it has cooled then add salt and vanilla. Add pecans last. Stir well and set aside. Mix flour, water and oil until blended, let sit a few minutes at room temperature. Roll dough between 2 sheets of wax paper to size needed for tart pan. Use wax paper or spatula to press into tart pan (to avoid over handling dough).
From everydaydishes.com


PIE TARTS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PECAN PIE | RECIPETIN EATS
Learn how to make the great American classic Pecan Pie, with a quick video tutorial! A flaky all-butter pastry with a perfectly set, soft custardy filling with beautiful pecans, this is arguably the mother of all pies. Pecan Pie. One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic.
From recipetineats.com


SUGAR FREE PECAN PIE TARTS - JOY FILLED EATS
Divide the dough into 8 pieces. Press into the bottom and halfway up the sides of the prepared muffin tin cups. Set aside 24 whole pecan halves to top the tarts. Coarsely chop the rest of the pecans. Meanwhile, in a medium bowl combine the 6 tablespoon butter and sweetener. Beat with an electric mixer until smooth.
From joyfilledeats.com


MINI PECAN PIE TARTS – AMY ROLOFF
Preheat oven to 350 degrees. Pie Crust: Mix all dry ingredients together. Cut in the butter and shorten into the flour mixture until it resembles rough sand. Slowly add in the water until the flour comes together and when pinched it holds together. Refrigerate for about 30 minutes to 1 hour.
From amyjroloff.com


PECAN TARTLETS - RECIPE - FINECOOKING
Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops. Bake until the pastry is golden brown, 28 to 30 minutes.
From finecooking.com


BEST MAPLE PECAN TART RECIPES | FOOD NETWORK CANADA
Place dough into an 8-inch removable bottom tart shell or pie pan and trim edges. Press edges a little, so that dough rises just above the edge of the pan, about ¼ inch. Chill for 20 minutes. Step 4. Whisk together all ingredients except pecans until smooth. Pour filling into chilled, unbaked tart shell. Arrange pecan halves on top of filling. Step 5. Bake tart for 25-30 …
From foodnetwork.ca


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