Butter Pecan Tartlets
A perfect Christmas Treat!!!
Butter Pecan Tartlets
- 1 3/4 cups all-purpose flour
Butter Pecan Tartlets
- 1/2 cup butter softend
- 1/2 cup sugar
- 1 egg
- 1 teaspoon almond extract
Filling:
- 1 cup confectioners’ sugar
- 1/2 cup butter
- 1/3 cup dark corn syrup
- 1 cup chopped pecans
- 36 pecan halves
Preheat oven to 400 degrees. In a large bowl, combine all tart shells ingredients. Beat at medium speed, scraping bowl often, untkl mixture resembles coarse crumbles.
Press 1 tablespoon mixture into each cup of mini muffin pasn to form 36 (1 3/4 to 2 inch) shells. Bake for 7-10 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350 degrees.
In a 2-quart saucepan, combine all filling ingredients except chopped pecans and pecan halves. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4-5 minutes) Remove from heat; stir in chopped pecans.
Spoon filling into baked shells, top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.
Makes 3 dozen tartlets.
Recipe from Southern Lady magazine November/December 2007.
