Pecan Tarts

Growing up in the South gives you an appreciation for pecans. In the backyard of the house where we grew up, there stood a huge pecan tree that dropped it’s glorious pecans to the ground. Daddy would have us gather the pecans to shell them to include in Mama’s pecan pies; her chocolate cake with pecans pressed into the thick, buttercream icing; her divinity and turtle candy at Christmastime; and they are a must atop brownies. Oh wait, there’s also her Pecan Whiskey Cake at Christmastime that she would make in coffee cans to give as gifts to Daddy’s customers. We always had pecans in the freezer for such cooking needs, and often sent boxes of pecans to relatives for Christmas. All of these recipes are soon to be posted on our website so stay tuned and be sure to follow our blog, if you aren’t already, by clicking on the “Follow Us” icon on this webpage!

As much as we love our Mama’s Pecan Pie, we love these little bite sized Pecan Tarts, also referred to as Pecan Tassies by some. They have been carried to many a church potluck and we always receive great reviews and many requests for the recipe. A brown sugar pecan praline filling is spooned into tiny pie crust shells and baked. They are divine…especially if you are using a homemade pie crust. Try our Homemade Pie Crust by clicking HERE. If you are in a pinch for time, you can use a refrigerated pie crust such as Pillsbury Pie Crust in the red box. The ingredients come together in minutes and bake in no time at all.

Ingredients:

1 recipe of Mom’s Homemade Pie Crust, or, 1 box of refrigerated pie crust
Flour for rolling out your crust
1 1/2 cups chopped Pecans
2 tablespoon Melted Butter
3/4 cup packed Brown Sugar
1 Egg
1/2 teaspoon Salt
1 tablespoon Vanilla Extract – try our Homemade Vanilla recipe by clicking HERE
Optional: a sprinkling of powdered sugar for the top of each tart

Preheat oven to 350 degrees. Spray a mini muffin tin (the one that yields 24 muffins) with a non-stick cooking spray.

Lightly flour a pastry board and roll out piecrust.

Use a circular cookie cutter or a flower shaped cookie cutter large enough to press into the mini muffin pan and cut dough out.

Fit dough into each muffin cup and prick the dough with a fork. Continue to cut dough out, press into muffin cups, and prick with a fork.

Melt butter in a microwavable dish in the microwave for 10-15 seconds, or until butter melts.

Add all filling ingredients in a medium sized mixing bowl.

Fold ingredients together.

Gently fill each pie crust with a teaspoonful of pecan mixture about half full. The mixture will rise in the oven as they bake.

Bake for approximately 9 minutes, or until crusts are very lightly browned, and remove from oven.

Let set for 3 minutes and carefully remove from pan with a pointed knife.

Once cooled, lightly dust each with powdered sugar, if desired.

These are so easy to make but will look like you slaved for hours! They are wonderful topped with fresh whipped cream!

Aren’t a fan of pecans? You can use walnuts!

Yields approximately 40 tarts.

Enjoy!

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