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    You are in: Home / Baking / Kathie Lee Gifford's Pecan Tarts Recipe
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    Kathie Lee Gifford's Pecan Tarts

    Kathie Lee Gifford's Pecan Tarts. Photo by *Pixie*

    1/1 Photo of Kathie Lee Gifford's Pecan Tarts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    40 mins

    25 mins

    carrie sheridan's Note:

    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!

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    Units: US | Metric


    1. 1
    2. 2
      Cream together the softened butter and cream cheese.
    3. 3
      Add the flour and beat well.
    4. 4
      Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
    5. 5
      Refrigerate in pans overnight.
    6. 6
    7. 7
      Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
    8. 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. 9
      Then fill each shell to 2/3 full with pecan mixture.
    10. 10
      Bake at 350º for 25 minutes.
    11. 11
      Let cool.
    12. 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.

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    Ratings & Reviews:

    • on December 11, 2010


      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 ~

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    • on August 24, 2007


      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.

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    • on March 25, 2007


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

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    Read All Reviews (6)


    Nutritional Facts for Kathie Lee Gifford's Pecan Tarts

    Serving Size: 1 (25 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 115.4
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 3.4 g
    Cholesterol 22.8 mg
    Sodium 67.6 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 0.3 g
    Sugars 6.7 g
    Protein 1.3 g

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