PECAN PASTRY CUPS
Use these pastry shells to make Cranberry Curd Tartlets. The dough for these little cups can be frozen up to one month. Thaw it before dividing into balls.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 1h30m
Yield Makes 40
Number Of Ingredients 6
Steps:
- Process pecans in a food processor until finely ground. Beat together mascarpone and butter with a mixer on medium-high speed until smooth. Add flour, pecans, and salt and beat just until dough comes together.
- Divide dough into 40 balls (about 1 tablespoon each) and refrigerate until firm, about 30 minutes.
- Working in batches if necessary, lightly coat cups of mini muffin tins with cooking spray. Press balls into bottoms and up sides of cups and refrigerate until firm, at least 30 minutes or up to overnight.
- Preheat oven to 350 degrees. Bake pastry cups 15 minutes. Press down bottoms of cups with the end of a wooden spoon handle, then continue to bake until golden brown, about 15 minutes more. Let cool completely before filling with curd.
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
PECAN TARTS
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.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 57.3 g, Cholesterol 57.9 mg, Fat 30.3 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 29.1 g
PECAN CUPS
I haven't tried this recipe yet, but I'm told it's a mini style of a larger pecan pie. Sounds good to me!
Provided by Whisper
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour and baking powder.
- Cut in the butter or margarine with a pastry blender, blending until it resembles course crumbs.
- Sprinkle in the milk and mix lightly.
- Using a mini muffin tin, press the above mixture on the bottom and sides of each muffin cup with your fingers, as close to the top as possible.
- Beat together eggs and stir in pecans and topping.
- Place 1 1/2 Tbsp of the mixture into crust lined cups.
- Bake for 25 minutes or until mixture is set.
- Store in airtight container.
Nutrition Facts : Calories 238.2, Fat 13.7, SaturatedFat 5.7, Cholesterol 56.3, Sodium 155, Carbohydrate 26.7, Fiber 1.3, Sugar 0.4, Protein 3.8
PECAN GOODY CUPS
These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. -Janice Hose, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter., Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half. , Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 38mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN CUPS
Rich and crunchy, these little treats are perfect for parties.
Provided by HAYCO
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
- In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
- Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 160 calories, Carbohydrate 15 g, Cholesterol 30.8 mg, Fat 10.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 61.5 mg, Sugar 9.1 g
PECAN PIE PASTRY
Make and share this Pecan Pie Pastry recipe from Food.com.
Provided by Jellyqueen
Categories Pie
Time 8m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small mixing bowl stir together flour, chopped pecans and salt.
- Cut in shortening or lard till the pieces are the size of small peas.
- Sprinkle cold water over part of the mixture; gently toss with a fork.
- Push to side of bowl.
- Repeat till all is moistened.
- Form dough into a ball.
- On a lightly floured surface roll the ball into a 10-inch circle.
- Line a 7-inch pie plate or quiche dish with the pastry.
- Flute edge.
- Cover surface of pastry with clear plastic wrap.
- Spread dried beans atop the plastic wrap to a depth of 1 inch.
- Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes.
- Carefully lift plastic wrap and beans from pastry.
- Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.
PECAN TASSIES
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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