Pecan Brie 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

CRANBERRY-BRIE TARTLETS



Cranberry-Brie Tartlets image

My family hosts a holiday drop-in each year, and that's where these crescent tartlets made their first appearance. They're easy to make, but look like a gourmet treat. -Cindy Davis, Bonita Springs, Florida

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 4

2 tubes (8 ounces each) refrigerated crescent rolls
6 ounces Brie cheese, rind removed
1 cup whole-berry cranberry sauce
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

PECAN BRIE TARTS



Pecan Brie Tarts image

These versatile tarts are wonderful on a buffet table or as a starter or appy and equally as good for dessert with a nice wine.

Provided by Derf2440

Categories     Pie

Time 27m

Yield 24 tarts

Number Of Ingredients 5

24 prepared tart shells (or buy ready made uncooked tart shells, the bought shells work very well)
1 (4 1/2 ounce) package brie cheese
3 tablespoons finely chopped pecans
3 tablespoons packed brown sugar
2 tablespoons whiskey or 2 tablespoons apple juice

Steps:

  • Bake tart shells blind, or if bought according to directions on package.
  • Divide brie into 24 wedges and place in baked tart shells.
  • In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.
  • Reduce heat and simmer for 1 minutes or until thickened.
  • Working quickly, spoon pecan mixture over Brie.
  • (Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking). Bake in 375°F oven for 10 minutes or until hot and bubbly.

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

PECAN TARTS



Pecan Tarts image

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

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

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

MINI BRIE TARTS



Mini Brie Tarts image

My friend Paulette gave me this gem for my Family Recipe Book;they always a hit. These tarts will be the talk of the party. And the best part; so easy!

Provided by Sageca

Categories     Cheese

Time 25m

Yield 12 tarts

Number Of Ingredients 3

12 miniature tart shells, frozen
1 (200 g) package brie cheese
red pepper jelly

Steps:

  • Bake shells according to package directions. Let cool.
  • Divide cheese in 12 pieces of equal size. Place in cooked shells.
  • Bake in a 350°F oven for 15 minutes until cheese is melted.
  • Top each tart with 1 Tsp of red pepper jelly.
  • Serve and enjoy!
  • Tip:.
  • You might prefer to remove the rind off the cheese.
  • Shells can be baked and stored in the freezer for up to 1 week.
  • Cranberry sauce is a good substitute for red pepper jelly.
  • Ready to serve miniature croustades found at the Supermarket are ideal containers for these tarts and a wide range of other fillings. No baking required before filling.

PECAN TARTS



Pecan Tarts image

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

Provided by Color Guard Mom

Categories     Dessert

Time 1h

Yield 24-36 tarts

Number Of Ingredients 8

1 1/4 cups brown sugar
1 cup pecans, chopped
2 eggs, lightly beaten
2 tablespoons margarine or 2 tablespoons butter
2 teaspoons vanilla
2 cups flour
1 cup butter, softened
2 (8 ounce) cream cheese, softened

Steps:

  • Preheat oven to 350 degrees.
  • In medium bowl combine sugar, pecans, eggs, butter and vanilla.
  • Spoon 1 teaspoon of mixture into each prepared tart shell.
  • Bake 30 minutes or until golden brown.
  • On a wire rack, cool 10 minutes; remove from pans and cool completely.
  • Crust:
  • In large bowl combine flour, margarine and cream cheese to form soft dough.
  • Shape into 3/4 inch balls.
  • Press into ungreased mini muffin pans to form tart shells.

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