TINY STRAWBERRY TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 12 tarts
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Spray a mini muffin pan with nonstick spray.
- Form the dough scraps into a ball and roll 1/4 inch thick. Cut into 12 small squares and push each square into one of the mini muffin cups. Fill each with 1/2 teaspoon jam. Bake until the crust is golden, about 12 minutes.
TINY TARTS
Yummy miniature pecan tarts. Wonderful on holiday cookie trays.
Provided by M. R. Hayes
Categories Desserts Cookies Filled Cookie Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven toe 325 degrees F (165 degrees C).
- Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
- Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
- To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
- Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 22.3 g, Cholesterol 43.6 mg, Fat 14.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 95.7 mg, Sugar 13.6 g
TINY TOMATO TARTS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 18 tartlettes
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Line 2 baking sheets with parchment paper.
- On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
- Using a fork, generously prick (dock) the pastry circles to the edges.
- Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
- Bake until puffed and golden, 15 to 20 minutes.
TINY LEMON GEM TARTS
As a spin on lemon bars, prepare tiny tarts bursting with refreshing citrus flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
- Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
- Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
- Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
- Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
TINY FUDGE TARTS
This cookie is like a fudge-filled shortbread.
Provided by AQOS
Categories Desserts Cookies Filled Cookie Recipes
Time 1h
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
- In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
- Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 9.2 g, Cholesterol 19 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.4 g, Sodium 56.2 mg, Sugar 3.9 g
TINY SHORTBREAD TARTS
Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.
Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
TINY PECAN TARTS
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g
TINY CARAMEL TARTS
Rich and creamy caramel custard filled mini phyllo shell tarts - this bite-sized dessert is perfect for your Thanksgiving feast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 75
Number Of Ingredients 7
Steps:
- In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
- In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
- To serve, spoon caramel mixture into phyllo shells; top with whipped cream.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 115 mg
TINY TARTS [54]
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour. Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup. To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans. Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.
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MINI TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (2)Calories 40 per servingTotal Time 1 hr 45 mins
- To make the dough: Using your favorite tool — a fork, food processor, or electric mixer — beat together the cream cheese, butter, sugar, and salt until smooth and creamy., Add the flour and mix (on low speed, if you're using a mixer, or very briefly in a food processor) until the dough has formed a loose ball., Divide the dough in half and shape each half into a flat 1"-thick disk.
- Wrap the dough in plastic wrap or waxed paper, and refrigerate it for one hour, or up to three days.
- Or freeze for up to three months., Position a rack in the upper third of the oven, and preheat the oven to 400°F., Remove one piece of dough from the refrigerator and place it on a floured work surface.
- Roll it into a circle that’s about 1/8” thick and use a 2 1/4” round cutter to cut out 14 to 16 circles from the dough, rerolling the scraps as necessary., Repeat with the second piece of dough, this time using a 2 1/2” round cutter to cut out the same number of circles., Place the smaller circles on a lightly greased or parchment-lined baking sheet and brush a light coating of egg wash onto the surface of each., Sprinkle or spoon your chosen filling combinations into the center of each circle then place a larger circle on top, pressing around the perimeter with your finger to seal each tart., Transfer each dough circle to a muffin cup, gently pressing it into the bottom and onto the sides., Bake the tarts for 14 to 16 minutes, or until they're golden brown., Remove the tarts from the oven and transfer them to a rack to cool., Storage information: Store cooled tarts at room temperature for a day or two, or freeze for up to one month.
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