The forum discussion centers on a recipe for Pecan Butter Tarts made in a Mini Muffin Pan, originally found in a Canadian S/B from 2000 or 2001. The recipe includes ingredients for tart shells such as 1/2 cup butter, 3 ounces cream cheese, and 1 cup all-purpose flour, along with a filling that consists of 2 tablespoons melted butter, 3/4 cup packed brown sugar, 1 egg, 1 teaspoon vanilla, and 1 cup finely chopped pecan halves. The preparation involves mixing the ingredients, shaping the dough, and baking the tarts at 350°F for 20-25 minutes, yielding 24 tarts with specific nutritional information provided.
PREREQUISITESBakers, dessert enthusiasts, and anyone interested in Canadian recipes or mini dessert preparations will benefit from this discussion.
Pecan butter tarts are a classic Canadian dessert made with a flaky pastry shell filled with a sweet mixture of butter, sugar, eggs, and pecans. They are similar to pecan pie but are typically smaller and served in individual portions.
To make the pastry, combine flour, butter, and a pinch of salt in a bowl. Mix until crumbly, then add cold water gradually until the dough comes together. Roll out the dough and cut it into circles to fit your mini muffin pan.
The filling typically includes brown sugar, corn syrup, butter, eggs, and chopped pecans. You can also add vanilla extract for extra flavor. Make sure to mix the ingredients well before pouring them into the pastry shells.
Bake the mini pecan butter tarts in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the filling is set and the pastry is golden brown. Keep an eye on them to prevent over-baking.
Yes, you can prepare the pastry and filling ahead of time. Assemble the tarts and refrigerate them until you're ready to bake. They can also be stored in an airtight container for a few days after baking, but they're best enjoyed fresh!