BUTTER PECAN-RUM MELTAWAYS
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
- Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.
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
BEST PECAN PIE (TARTS)
I found this recipe in Abby's column. It has to be the very best pecan pie/tarts I have ever tasted and it is easy to make.
Provided by Y Franche
Categories Pie
Time 1h
Yield 48 tarts, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a bowl and pour into pie shell.
- Or if you are choosing to make tarts, fill tarts shells to the top.
- Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
- Test with a toothpick, if it comes out dry, the pie/tarts are done.
Nutrition Facts : Calories 736.8, Fat 39, SaturatedFat 11.1, Cholesterol 120.1, Sodium 455.9, Carbohydrate 96.7, Fiber 3.3, Sugar 51.9, Protein 7.2
PECAN TARTS RUM
Steps:
- Roll out each disk of dough 1/8 inch thick on a lightly floured surface and cut out six 7-inch rounds. Fit rounds into tart pans with removable bottoms measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over pan edges to trim excess dough. Pastry shells may be prepared 5 days in advance and kept covered and frozen on a baking sheet. Let shells stand at room temperature 10 minutes before continuing with recipe. Preheat the oven to 375°F with a baking sheet on middle rack.
- In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter. Divide pralines among shells and pour in syrup mixture. Arrange pecan halves on praline mixture and press pecans to coat with mixture.
- Bake tarts on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PECAN TART
Steps:
- In a saucepan, combine sugar, corn syrup, rum and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.;
PECAN TART
Steps:
- Preheat oven to 350 degrees F.
- Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
- In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
- In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.
Nutrition Facts : Calories 155, Fat 7 grams
PECAN TART
Steps:
- In a saucepan, combine sugar, corn syrup, rum, and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.
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.
RUM TARTS AKA BUTTER TARTS
These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.
Provided by KennKonn
Categories Tarts
Time 30m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place tart shells on cookie sheet.
- Add enough raisins to each tart shell to cover the bottom of the tart.
- Beat egg.
- In sauce pan add brown sugar, cream and butter.
- Heat until butter is melted.
- Add rum.
- Pour small amount of mixture into beaten egg to temper the eggs.
- Add egg mixture back into brown sugar mixture.
- Stir well to combine mixture and egg.
- Pour into tart shells, enough to cover the raisins.
- Bake at 350° until golden brown and bubbling.
- Let cool completely, at least 15 minutes.
BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Provided by Rhoda Boone
Categories Dessert Thanksgiving Kid-Friendly Pecan Kidney Friendly
Yield One 9-inch pie
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
- Make the pie dough:
- In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
- Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
- Make the filling:
- Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
- In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
- Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
- Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
- DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.
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BOOZY BOURBON-PECAN TASSIES RECIPE - ANDREA SLONECKER
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5/5 (1)Category DessertAuthor Andrea SloneckerTotal Time 1 hr
- Make the dough: Combine flour, cream cheese, butter, and fine salt in a stand mixer fitted with the paddle attachment. Beat on medium-low speed until a moist, crumbly dough forms, about 30 seconds.
- Divide dough into 24 pieces; roll into balls. Press each ball into bottoms and up sides of the cups of a mini muffin pan, making sure dough comes up a little over the edges of the cups. Cover with plastic wrap, and freeze until firm, about 15 minutes. Preheat oven to 350°F.
- Make the filling: Whisk together brown sugar and flour in a 2- or 4-cup liquid measuring cup with a spout (or similar spouted container). Add bourbon, egg, melted butter, vanilla, and fine salt; whisk to combine. Divide chopped pecans evenly among dough cups. Pour filling evenly into cups. Top each with a pecan half.
- Bake in preheated oven until crusts are golden brown, 30 to 35 minutes. While tassies are still warm, invert pan onto a wire rack to release tassies. Turn them right side up, and let cool completely. Top with flaky salt, if desired. (Tassies can be stored in an airtight container in refrigerator up to 4 days or in freezer up to 3 months.)
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