Pecan Butter Tarts Recipes

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

Steps:

• Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
• Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
• Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
• Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it's still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.

Steps:

• Pre-heat oven to 375 degrees F (190 degrees C).
• For Tart Shells:.
• In a food processor, combine the flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Slowly pour 1/8 cup water in through the feed tube until the dough just holds together when pinched. If necessary, add more water to a maximum of 1/4 cup. Do not process more than 30 seconds.
• Turn dough onto work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour.
• After the dough has chilled sufficiently, roll out the dough and cut into 12 - 4 inch rounds. It may be easier to roll the dough between two pieces of plastic wrap, instead of on a floured surface. Gently place the rounds into a 12-cup muffin tin. You may need to coax the rounds into the tin, leaving a fluted edge. Place in the refrigerator for about 30 minutes to firm up.
• While dough is chilling, toast and chop the pecans. Reserve 12 pecan halves, which will be used to top the tarts.
• For Filling:.
• In a medium sized saucepan lightly whisk the eggs. Add the butter, sugar, and cream. Place on medium heat, bring this mixture just to a boil - stir constantly to prevent scorching. Immediately remove from heat and stir in the vanilla extract. (For a runnier filling, remove when filling starts to thicken but has not reached a boil.).
• Place a teaspoon of chopped pecans into the bottom of each tart shell and then fill the unbaked shells with the filling. Top each tart with a whole pecan. Bake for about 15 - 20 minutes or until the pastry is nicely browned and filling is set.
• Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Steps:

• heat oven to 400*F.
• in large bowl combine all tart shell ingredients, beat at med speed, scraping bowl often until mixture is crumbly 2 to 3 minutes.
• press 1 tablespoon mixture into cups of mini muffin pans to form 36 shells.
• bake for 7 to 10 minutes or until very lightly browned.
• remove from oven, reduce oven to 350*F.
• meanwhile in a 2 qt saucepan combine all filling ingredients (EXCEPT chopped pecans and pecan halves).
• cook over med heat stirring occasionally until mixture comes to a full boil 4 to 5 minutes.
• remove from heat, stir in chopped pecans.
• spoon into baked shells, top each shell with a pecan half.
• bake for 5 minutes.
• cool and remove tarts from muffin pan.