Walnutpecan 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:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

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:

• 1. Preheat to 350. Have the tart shell ready. Put nuts on a baking sheet, keeping chopped nuts and halves separate. Toast for 5 minutes. 2. Whisk eggs w/creme fraiche & sugar. Then add syrup, vanilla, salt. 3. Scatter chopped nuts in the baked tart shell. Carefully pour the custard over the top. Carefully place halves, rounded side up on top of custard 4. Bake the tart until puffed and firm and lightly colored. Approximately 35 minutes. Cool completely before cutting. 5. Whip cream and maple syrup.

Steps:

• Preheat oven to 400 degrees. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan - anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling.
• Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
• Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.