Kathie Lee Gifford's Pecan Tarts
photo by _Pixie_
- Ready In:
- 1hr 5mins
- 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
FOR THE CRUST:
- Cream together the softened butter and cream cheese.
- Add the flour and beat well.
- Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
- Refrigerate in pans overnight.
FOR THE FILLING:
- Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
- 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.
- Then fill each shell to 2/3 full with pecan mixture.
- Bake at 350º for 25 minutes.
- Let cool.
- 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.
Questions & Replies
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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 ~
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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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life