[msb-alumni] Pecan Tartlets
- From: Steve <pipeguy920@xxxxxxxxx>
- To: <msb-alumni@xxxxxxxxxxxxx>
- Date: Sun, 28 Dec 2014 10:43:08 -0500
BlankHey, I think we could make these...
Pecan Tartlets
Makes: 2 dozen
Preparation time: 30 minutes (includes dough chilling time) Total time: 1
hour
Ingredients:
Nonstick spray or floured baking spray
3 ounces cream cheese, regular or reduced-fat variety such as Neufchatel
cheese, softened
6 tablespoons butter, softened
1-1/4 cup flour (a few tablespoons more if needed)
Pinch of salt
2 tablespoons finely chopped pecans
FILLING:
1/2 cup pecans, toasted and chopped
3/4 cup brown sugar
1 tablespoon butter, softened
1 egg
1 teaspoon vanilla
1/4 cup light or dark corn syrup
Directions:
Spray mini-muffin tins with nonstick spray and set aside.
In a large bowl, cream together the cream cheese and butter.
Add the flour, salt and pecans and mix until a dough forms. If the dough
seems too wet, add more flour, 1 tablespoon at a time. The dough should be
somewhat pliable.
Roll the dough into a 12-inch log, wrap in plastic wrap and chill at least
15 minutes.
Cut the log into 1/2 -inch pieces and press a piece of dough into the
bottom, up the side and slightly above the rim of each muffin 'cup'.
To make the filling:
Preheat the oven to 375 degrees.
In a medium bowl, mix all the filling ingredients. Evenly divide the filling
among the dough-lined muffin 'cup's; do not fill to the rim or the filling
will bubble over.
Bake about 20-25 minutes or until filling is puffed.
Remove from oven and allow to cool about 5 minutes before removing to a wire
rack.
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