Kathie Lee Gifford's Pecan Tarts

Submitted by carrie sheridan

"if you want a surefire hit... these take a little more time to make - in mini muffin tins...but you canNOT stop eating them and they disappear at any party in a flash! This Is A Labor of Love to make individual mini tarts [make it much faster by making a pan's worth and cutting into squares like brownies]- but everyone asks for the recipe NOW... a pretty easy way to spread more joy in the world... EVERYONE loves them - even if they don't like nuts... OR pecan pie!"

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 24

ingredients

• 1⁄2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup flour
• 1 egg, beaten
• 1 tablespoon oil or 1 tablespoon melted butter
• 1 teaspoon vanilla
• 3⁄4 cup brown sugar, packed
• 1⁄4 teaspoon salt
• 1⁄2 cup chopped pecans

directions

1. FOR THE CRUST:

2. Cream together the softened butter and cream cheese.
3. Add the flour and beat well.
4. Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
5. Refrigerate in pans overnight.

6. FOR THE FILLING:

7. Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
8. To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
9. Then fill each shell to 2/3 full with pecan mixture.
10. Bake at 350º for 25 minutes.
11. Let cool.
12. Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.

Reviews

[Staten Island Slovak]

I was in a bit of a hurry, so I didn't do the exact refrigeration processes as stated in the recipe. After they were out of the oven, I just refrigerated them, while they were still in the pan for about 20 min. They popped right out of the pan. So, I really don't think you need to do the overnight refrigeration step. I also had to add a couple teaspoons of flour to the dough because it was a bit too sticky to handle. Otherwise, the dough was flaky and the filling very good! Good recipe :) ~ The Mad Slovak ~

 

[_Pixie_]

These are fab!! What a great pecan taste, and I love the fact it doesn't use any kind of corn syrup since I never buy the stuff! The crust is great, simple to make and makes just the right amount with no need to get flour everywhere! I added a bit of extra finely chopped pecans to it. Perfect! I will definitely be making these again, thanks for posting.

 

[ilovelucy 1]

the best they make up very fast once you do the dough,,,just make sure not to cook to long they will burn...

 

[Vseward Chef-V]

I love this recipe. The tart dough is perfect in a tart pan or mini-muffin pan. I keep this recipe handy during the holidays as well as special occasion parties. Thanks for posting. This is a keeper for those who want to make something everyone will enjoy. ~V

 

[Luvthemomma]

I have been looking for this recipe my mother used to make this when I was a kid. I did cheat Pampered Chef has a tool made just for mini muffin pans and spreads the dough effortlessly! Thank you so much for helping bring back memories!!