Caramel Pecan Tarts
|All purpose flour||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, softened|
|Egg||1 , slightly beaten|
|Caramel topping||1⁄2 Cup (8 tbs)|
|Vanilla caramels||12 (Unwrapped)|
1. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
2. In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
3. Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4. In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.