[msb-alumni] Re: Pecan Tartlets
- From: Lucy Edmonds <lucyjean11@xxxxxxxxx>
- To: "msb-alumni@xxxxxxxxxxxxx" <msb-alumni@xxxxxxxxxxxxx>
- Date: Tue, 30 Dec 2014 15:18:29 -0500
Hey Steve, this recipe looks really good! I'm just curious, why do you say I
think we could make these? Lucy Edmonds, class of 73
Sent from my iPhone
> On Dec 28, 2014, at 10:43 AM, Steve <pipeguy920@xxxxxxxxx> wrote:
>
> Hey, 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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