PECAN BUTTER TARTS
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
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
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
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
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
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
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
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
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
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
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.
More about "butter pecan tarts food"
MAPLE PECAN BUTTER TARTS - CANADIAN CLASSIC! - FED BY SAB
From fedbysab.com
HOME | CAROUSELFROZENTREATS
From carouselfrozentreats.com
NORTHERN VIRGINIA U-PICK FARMS - 2025 PICKYOUROWN.ORG
From pickyourown.org
NUTELLA PECAN TARTLETS - MIX & MATCH MAMA
From mixandmatchmama.com
COZY 5-INGREDIENT PECAN PIE MUFFINS RECIPE - MASHED
From mashed.com
PECAN BUTTER TARTS - THE WICKED NOODLE
From thewickednoodle.com
EASY BUTTER PECAN TARTS - MY 3 LITTLE KITTENS
From my3littlekittens.com
PECAN BUTTER TARTS - DINNER, THEN DESSERT
From dinnerthendessert.com
PECAN BUTTER TARTS RECIPE - CHEF'S RESOURCE
From chefsresource.com
PECAN BUTTER TARTS - SIMPLY STACIE
From simplystacie.net
THE BEST BUTTERY PECAN TARTS - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
EASY BUTTER PECAN PRALINE POKE CAKE RECIPE - RECIPES BY CLARE
From recipesbyclare.com
PECAN BUTTER TARTS - BAKE FROM SCRATCH
From bakefromscratch.com
PECAN PIE BARK - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
25 SOUL FOOD DESSERTS THAT TASTE LIKE A HUG FROM HOME
From foodpluswords.com
BUTTER PECAN TARTS | LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
CELEBRATE PI DAY 2024 AT THESE NOVA BAKERIES
From northernvirginiamag.com
BAKERY CAKES & CUPCAKES - ORDER ONLINE & SAVE | GIANT - GIANT FOOD
From giantfood.com
PECAN BUTTER TARTS (SMALL BATCH) - THE ENGLISH KITCHEN
From theenglishkitchen.co
APPLE CINNAMON COFFEE CAKE - PASTRIES LIKE A PRO
From pastrieslikeapro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love