pecan tarts w/ homemade crust
(1 rating)
I love pecan pie but it seems like once you cut that first piece the juice runs all over and it is a sweet pie and usually I tend not to eat it that fast. So I cane up with this recipe to make like a finger food of the pecan pie and OH was I surprised how well it came out and I can not get enough. I put a tart in micro and heat up then throw a dab of cool whip on top and grab a cup of coffee and off to my chair I go. I made these for Thanksgiving and only 8 left so I will make them again for Christmas everyone loved them. I hope your family will tooooo..
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(1 rating)
yield
24 if you only eat one at a time
prep time
45 Min
cook time
30 Min
method
Bake
Ingredients For pecan tarts w/ homemade crust
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3 cking arthur flour
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1 1/2 tspsalt
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1 1/2 ccrisco shortening
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1egg (room temp)
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5 Tbspwater
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1 tspvinegar
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3 lgeggs
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3/4 cwhite sugar
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1 cdark karo sryup
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2 cpecan halves or chopped in small pcs
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1/3 cmelted real butter
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1 tspvanilla extract
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cooking spray
How To Make pecan tarts w/ homemade crust
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1First lets get all of our ingredients to make the circles. You will need 2 muffin pans that will make 12 each. Spray each one generously and set aside. In a medium size bowl add 3 large eggs, 3/4 cup of white sugar, and 1 cup of dark Karo syrup. Mix well with spatula. Add 2 cups of pecan halves or chopped your choice. Add 1/3 cup of melted butter, 1 t. vanilla extract. Mix well and set aside while u make your circles.
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2Blend flour, salt, and shortening together till it resembles small pebble shapes. Beat 1 egg with fork till mixed then add your water and vinegar and mix well. Pour over flour mixture all at one time, let stand for 12-15 minutes until all liquid is gone. Now mix with fork till starts to pull together, then get in there with your hands and shape into a smooth ball. Wrap in saran wrap and put in frig for 20 minutes
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3This recipe is for a 2- crust pie in which u will use almost all of it depending on how thin or thick u roll your dough. Make sure your surface is well floured before rolling out your dough. I divided mine in half and put the other half in frig till I needed it. If u have a round cookie cutter the size of 3.5-4 You got this, if not use your imagination to cut the desired circles.
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4Once you have cut one you will know what to do. Just lay the dough circle in muffin pan and shape to fit. Cont. till all are done. Fill each with 1/4 cup of pecan filling. No more than that cuz it will flow over. Bake @ 350* for 30 minutes. Each oven reaches temp at different levels so keep your eye on them. YOU can tell when done not runny, stands still (solid)
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5When done pull out of oven and let sit in muffin pans for 10-12 minutes. Store in air tight container to keep fresh.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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