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Pecan Tarts

"I got a Girl scout badge for this recipe way back when," Kim says. "It's based on my grandmother's chess pie."

Coastal Living MAY 2002

  • Yield: 12 tarts

Ingredients

  • 2 (3-ounce) packages cream cheese, softened
  • 2/3 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • Pinch salt
  • 1 cup chopped pecans
  • 3 large eggs, beaten
  • 1 cup firmly packed dark brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Preparation

Beat cream cheese and 2/3 cup butter at medium speed with an electric mixer until blended. Add flour and salt; beat until combined. Divide dough in half. Flatten each half into a round disk about 1 inch thick. Wrap in heavy-duty plastic wrap; chill 1 hour.

Shape dough into 2-inch balls. Flatten balls, and place in 3-inch muffin cups, forming each into a shell. (Dough should form a lip above muffin cups.) Sprinkle pecans evenly in pastry cups.

Whisk together eggs and next 5 ingredients until blended. Carefully pour egg mixture evenly over pecans. (Pastries will be full.) Bake at 350° for 30 to 35 minutes or until set.

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Pecan Tarts recipe

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