How To make Pecan Tarts
TART SHELLS:
3 c Pastry flour
1 c Unsalted butter; very cold,
- cut into 1/2-inch pieces 3 tb Sugar
1 ds Salt
2 Egg yolks
1 tb Whipping cream (or dbl amt.)
- very cold CARAMEL SAUCE:
1/2 c Sugar, pref. vanilla sugar
2/3 c Whipping cream,
- room temperature 2 tb Unsalted butter,
- room temperature FILLING:
1 1/2 c Light corn syrup
3/4 c Sugar
3/4 c Light brown sugar, packed
4 Eggs
2 Egg yolks
3 tb Unsalted butter
1 1/2 c Pecan halves (or more)
To make tart shells place flour, cold butter, 3 tablespoons sugar and salt in food processor. Process, using quick on and off motion, until mixture resembles coarse meal. Combine 2 egg yolks and 1 tablespoon cream in small bowl. With motor running, add egg mixture to flour mixture. Process just until dough begins to form. Add enough remaining cream to form dough that holds together. Scrape dough onto piece of foil. Wrap airtight and refrigerate until well chilled, at least 1 hour. Divide dough into 6 or 8 equal portions, depending on whether pan size is 3 or 4 inches. Roll each portion out onto lightly floured pastry cloth. Carefully transfer pastry to tart pans. Press against bottoms and sides of pans, then trim excess around rims. If pastry tears, patch with small bits of pastry trimmings. Reserve any remaining pastry, wrapped airtight, for another use. Refrigerate pastry-lined tart pans until ready to use. To make sauce, heat 1/2 cup sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color. Carefully pour in 2/3 cup cream all at once, being careful to avoid splatters. Stir in 2 tablespoons butter. Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth. Remove from heat. Store at room temperature if not using immediately, as sauce will harden if refrigerated. To make filling, combine corn syrup, 3/4 cup each sugar and brown sugar, 4 eggs and 2 egg yolks in medium bowl. Stir until blended. Heat 3 tablespoons butter in small skillet over medium heat until butter is foamy and light brown in color. Remove from heat and whisk into corn syrup mixture. To assemble tarts, set pastry-lined tart pans on large baking sheet. Divide pecans among tart pans and pour filling over them or pour in filling and arrange pecans on top in symmetrical pattern. Bake at 375F 35 to 40 minutes. Remove to wire rack to cool. Serve tarts at room temperature topped with caramel sauce. Makes 6 to 8 tarts
How To make Pecan Tarts's Videos
Pecan Butter Tarts | Best Canadian Butter Tarts
Pecan Butter Tarts | Best Canadian Butter Tarts
PECAN TASSIES - Minature Pies
PECAN TASSIES - Miniature Pies
Pastry Crust:
6 oz CREAM CHEESE, softened
1 cup BUTTER, softened
2 cups All Purpose FLOUR
Filling:
1-1/2 cups BROWN SUGAR
2 tablespoons melted BUTTER
2 teaspoons VANILLA EXTRACT
Pinch of SALT
2 EGGS, beaten
1-1/3 cups chopped PECANS
Mix the pastry dough together with an electric mixer or your hands. Form into a ball and cover with plastic wrap. Refrigerate for 1 hour. Then make into 1 inch or 1 tablespoon balls and place into an ungreased mini-muffin tin.
Press to fit with your fingers or use the bottom of a greased shot glass to press the dough balls into the tins to form a well for filling.
In a bowl whisk the eggs and add the butter, vanilla and salt. Whisk and fold in the chopped pecans. Spoon into the pastry shells (about 1 to 2 teaspoons full of the filling). Bake at 350 degrees F for 20 to 25 minutes. Let cool and store in an airtight container. (Makes 39 to 40 tassies)
Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
RECIPE:
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Pecan Tassies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pecan Tassies. These two bite Pecan Tassies are like miniature Pecan Pies. They make a nice addition to your holiday baking, and are especially good when you're having a large group over for dinner and want to serve your desserts buffet style. The pastry is unique as it contains cream cheese, which adds both flavor as well as making the pastry wonderfully tender and flaky. The custard-like filling is sweet and gooey and has lots of crunchy pecans.
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Chagi | Pecan Tarts
Ingredients
Filling
• 3/4 cup Brown sugar, packed
• 1 Egg
• 1/8 tsp. Salt
• 1/2 tsp. Vanilla extract
• 1/2 cup Pecans, chopped
Pastry Shell
• 1 (8 oz.) pkg. Cream cheese
• 1/2 cup Butter
• 1 cup Flour
Topping
• Powdered sugar (optional)
Directions
Preheat oven to 350ºF.
In a small mixing bowl, combine brown sugar, egg, salt, and vanilla extract. Thoroughly mix until smooth. Set aside for later.
In a medium mixing bowl, combine cream cheese and butter. Add flour to the bowl and mix until thoroughly combined. Cover and chill for at least one hour.
Once chilled, scoop out some dough and form into 1” balls. Place dough in a lightly greased mini tart pan. Use a flour covered tart tamper or fingers to press dough into the pan to form the crusts.
Fill the crusts first with about 1 tsp. of pecans each then with the filling about a third full.
Bake for 30 minutes or until crust is golden.
Dust with powdered sugar if desired.
Serve and enjoy.