Port Glazed Grape Tarts With Pecan Crust Recipes

Steps:

• Tart shells:.
• Preheat oven to 350°F
• Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
• Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base. (Tart shells can be made 2 days ahead and kept in pans, loosely covered, at room temperature. Remove sides of tart pans before filling.).
• Make filling while shells cool:.
• Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. (Port glaze can be made 2 days ahead and chilled, covered. Reheat before proceeding.)
• Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells. (Tarts can be assembled 4 hours ahead.).
• Just before serving, drizzle tarts with more glaze and serve remainder on the side.

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.