Two-Bite Butter Pecan Tartlets |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Great when paired with mini scoops of vanilla and coffee ice cream and maybe a swirl of raspberry sauce...yum! Ingredients:
1 3/4 cups flour |
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1 cup powdered sugar |
1/2 cup butter |
1/3 cup dark corn syrup |
1 cup chopped pecans |
36 pecan halves, for garnish |
Directions:
1. Heat oven to 400*F.
2. Combine all pastry ingredients in a large bowl and mix with an electric mixer on medium speed until mixture resembles coarse crumbs.
3. Press 1 tablespoons of the mixture into each well of 36 non-stick mini muffin cups, forming 1 3/4-2 shells.
4. Bake 7-10 minutes, until very lightly browned. Remove from oven; reduce oven temperature to 350*F.
5. Combine the powdered sugar, butter, and corn syrup in a 2-quart saucepan.
6. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 4-5 minutes.
7. Remove pan from heat; stir in the chopped pecans.
8. Spoon the filling into the baked shells and top each with a pecan half; bake for 5 minutes.
9. Cool for 20 minutes; remove from pans and cool completely on wire racks.
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