Butter Pecan Tarts Food

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PECAN BUTTER TARTS



Pecan Butter Tarts image

Yummy Pecan Butter Tarts! Of course you could replace the pecans with your preferred ingredient (eg. walnuts, raisins), or omit them entirely. Adapted from joyofbaking.com's Butter Tart recipe.

Provided by critteroo

Categories     Tarts

Time 2h20m

Yield 12 tarts, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, chilled, cut into 1 inch pieces
1/8 cup ice water
2 large eggs
1/3 cup unsalted butter, softened
1 cup light brown sugar
1/4 cup light cream (half-and-half, 10% butterfat)
1 teaspoon pure vanilla extract
1/2 cup pecans (toasted and chopped)

Steps:

  • Pre-heat oven to 375 degrees F (190 degrees C).
  • For Tart Shells:.
  • In a food processor, combine the flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Slowly pour 1/8 cup water in through the feed tube until the dough just holds together when pinched. If necessary, add more water to a maximum of 1/4 cup. Do not process more than 30 seconds.
  • Turn dough onto work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour.
  • After the dough has chilled sufficiently, roll out the dough and cut into 12 - 4 inch rounds. It may be easier to roll the dough between two pieces of plastic wrap, instead of on a floured surface. Gently place the rounds into a 12-cup muffin tin. You may need to coax the rounds into the tin, leaving a fluted edge. Place in the refrigerator for about 30 minutes to firm up.
  • While dough is chilling, toast and chop the pecans. Reserve 12 pecan halves, which will be used to top the tarts.
  • For Filling:.
  • In a medium sized saucepan lightly whisk the eggs. Add the butter, sugar, and cream. Place on medium heat, bring this mixture just to a boil - stir constantly to prevent scorching. Immediately remove from heat and stir in the vanilla extract. (For a runnier filling, remove when filling starts to thicken but has not reached a boil.).
  • Place a teaspoon of chopped pecans into the bottom of each tart shell and then fill the unbaked shells with the filling. Top each tart with a whole pecan. Bake for about 15 - 20 minutes or until the pastry is nicely browned and filling is set.
  • Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Nutrition Facts : Calories 287.9, Fat 18, SaturatedFat 9.2, Cholesterol 72.4, Sodium 119.8, Carbohydrate 29.8, Fiber 0.8, Sugar 19, Protein 3.1

PECAN BUTTER TART BARS



Pecan Butter Tart Bars image

THis is from Canadian Living : Great for potlucks, or just to have on hand. They are rich so a few goes a long way. I cut these up & freeze some for later. Leave on counter to de frost.

Provided by Starfire aka Wendy

Categories     Tarts

Time 40m

Yield 36 serving(s)

Number Of Ingredients 11

1/4 cup butter
3/4 cup brown sugar
1/4 cup corn syrup
2 eggs
2 teaspoons vanilla
2 tablespoons all-purpose flour
1 pinch salt
1 cup all-purpose flour
1/4 cup brown sugar
1/2 cup butter
3/4 cup pecans

Steps:

  • Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
  • Base: In large bowl, mix flour with brown sugar.
  • With pastry blender, cut in butter until mixture is moist and crumbly.
  • Press firmly over prepared pan.
  • Bake in centre of 350°F (180°C) oven for 10 minutes.
  • Sprinkle with pecans and press lightly; bake for 5 minutes.
  • Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla.
  • Stir in flour and salt; pour over base.
  • Bake until darkened and slightly jiggly when shaken, about 20 minutes.
  • Let cool on rack. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.)
  • Cut into bars.

Nutrition Facts : Calories 97.6, Fat 5.8, SaturatedFat 2.7, Cholesterol 21.9, Sodium 38, Carbohydrate 10.9, Fiber 0.3, Sugar 6.6, Protein 1

PECAN TARTS



Pecan Tarts image

Individual tarts make an elegant dessert presentation.

Provided by Britney Satterfield

Categories     Desserts     Pies     Tarts

Yield 8

Number Of Ingredients 7

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

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

RAISIN PECAN BUTTER TART



Raisin Pecan Butter Tart image

This recipe was copied from chowtime.com. The is the first time I made tarts, this is so easy to make and the best butter raisin pecan tart I ever had. The Pie Pastry ingredients make 45 to 48 tarts. The raisin pecan ingredients make 16 to 20 tarts.

Provided by SummerBud

Categories     Tarts

Time 45m

Yield 16-20 Raisin Tarts, 20 serving(s)

Number Of Ingredients 13

1 lb shortening
1 egg
1 tablespoon vinegar
1 teaspoon baking powder
1 teaspoon salt
4 cups all-purpose flour
1 cup raisins
2 eggs
1 teaspoon vanilla
1 cup brown sugar
1/4 cup butter (melted)
maple syrup
1 cup pecans (optional)

Steps:

  • Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
  • Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
  • Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
  • Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it's still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.

PECAN TARTS



Pecan Tarts image

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

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

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.

PECAN BUTTER TARTS



Pecan Butter Tarts image

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

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

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.

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