I was inspired to make these tarts after our trip to Jean Farris Winery, where Rick and I shared a Bourbon Pecan Tart for dessert. The pecan tarts I am making in this video do not have any alcohol or chocolate chips. These are just the traditional style of pecan tarts.
3 Ounce, softened
1⁄2 Cup (8 tbs), softened
1 Cup (16 tbs) (All Purpose / Self Rising)
Cooking oil spray
Firmly packed brown sugar
3⁄4 Cup (12 tbs)
1 , well beaten
2⁄3 Cup (10.67 tbs)
Combine 3 ounces cream cheese and ½ cup butter, and blend until smooth. Add 1 cup flour, mixing well. Refrigerate dough 1 hour. (You may use the dough immediately, if it is workable.) Shape the dough into 24 balls. Shape each ball into a small shell and place it in a muffin pan that has been sprayed with cooking oil spray. The pastry shell should cover the bottom and go up the sides of the muffin tin about ½ inch. Bake the shells at 350 degrees (F) for about 10 minutes before filling. Watch to make sure the shells do not get over-browned. While the shells are baking, make your pecan filling: Combine ¾ cup firmly packed light brown sugar, 1 teaspoon butter, 1 well beaten egg, ¼ teaspoon salt, 1 teaspoon vanilla, and 2/3 cup chopped pecans. Bring the partially baked tart shells out of the oven and place 1 teaspoon filling into each shell. Bake at 350 degrees (F) for an additional 10 to 15 minutes. Again, watch to make sure the tarts do not get over-browned. Remove from oven and immediately remove tarts from muffin tin and place on a nice serving plate. Enjoy!!! This recipe will make 24 Traditional Southern Pecan Tarts. Love, Betty
Whether dressed in pumpkin shells or crowned with meringue pumpkins, pecan pie is one irresistible sweet dessert that none can resist. Sweet, gooey and crunch, a slice of fresh-baked tart is the perfect way to round up a savory meal. Try Betty's Southern pecan pie recipe and get appeasing your sweet-tooth. Stream the video recipe and get whomping this delightful recipe.