A chewy pecan mixture fills buttery pastry cups for an all-time favorite Southern treat.
- Tart Shells
- 1/2 cup butter or margarine, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
- 2 tbsp butter or margarine, melted
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoons vanilla
- 1 cup pecan halves, finely chopped
- Powdered sugar (optional)
Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini Muffin Pan. Dip the Mini Tart Shaper in flour; press into dough with even pressure until dough rises slightly above the rim of the pan.
For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.
Using the scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
- 24 servings of 1 tart
Nutrients per serving:
Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 2 g, Sodium 50 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fat (1 carb)
Butter will provide the best flavor when making these rich, miniature tarts.
You'll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.
The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.
To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.