Pecan Butter Tarts. Anyone have the recipe for Pecan Butter Tarts in the Mini Muffin Pan? It has butter, cream cheese and flour for the tart shells. It was in a Canadian S/B from 2000 or 2001 and on our Canadian CC we can't go back past 2002 (figures!) TIA, Jodi
There is a recipe for Pecan Tassies in the All the Best cookbook, pg. 87, that looks similar. Pecan Tassies Ingredients: Tart Shells 1/2 cup butter or margarine, softened 3 ounces cream cheese, softened 1 cup all-purpose flour Filling 2 tablespoons butter or margarine, melted 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 cup pecan halves, finely chopped Powdered sugar (optional) Directions: Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms. Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan. For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well. Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired. Yield: 24 tarts Nutrients per serving: (1 tart): Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 g, Carbohydrate 11 g, Protein 2 g, Sodium 65 mg, Fiber less than 1 g ©The Pampered Chef, Ltd. 2003 www.pamperedchef.com