naf@cbdkc1.uucp (Nancy Foltz) (04/25/87)
PECAN-TARTS-1(C) USENET Cookbook PECAN-TARTS-1(C)
PECAN TARTS
PECAN-TARTS-1 - Miniature pecan pies
These are miniature pies, cooked in bite-size individual
crusts in tiny muffin tins. They are quite delicious.
INGREDIENTS (4 dozen)
PASTRY
6 oz cream cheese
1/2 lb butter or margarine
2 cups all-purpose flour
FILLING
3 cups brown sugar
2 tsp vanilla
1 cup chopped pecans
4 eggs, beaten
4 Tbsp melted butter or margarine
PROCEDURE
(1) Allow the butter and cream cheese to soften. Mix
cream cheese and butter with a mixer until fluffy.
Then (using your hands) mix in the flour.
Separate mixture into four equal parts and flatten
each into a rectangular shape. Allow the pastry
to chill for several hours.
(2) Preheat oven to 350 deg. F.
(3) Prepare filling by mixing all ingredients gently.
Use a spoon, not a mixer. Refrigerate until muf-
fin tins are ready to fill.
(4) Take one unit of the chilled pastry and cut into
12 equal pieces. Roll each piece into a ball and
then form the ball into the muffin tin in the
shape of a crust. Fill each tart about 3/4 full.
(5) Bake at 350 deg. F for 20 to 30 minutes.
NOTES
You will need to purchase tiny muffin tins, sometimes called
``nugget pans,'' to make these tarts. They are inexpensive
and you can use these for various other things. It is best
to purchase enough to make four dozen at once. The entire
four dozen will fit into the oven on one rack! It is best
to spray these tins with cooking oil before putting the
crust in.
There is a wooden utensil called a ``tart-tamper'' that is a
real time-saver for this recipe. It might be difficult to
find. It is used to smash the ball to fit the tin so you
don't spend a lot of time using your fingers. You dip the
tip of the tamper in flour each time to prevent sticking to
the pastry. It also makes the pastry look much more uniform
and professional.
Bake these until slightly brown. To remove tarts, just turn
the tin upside down onto paper towels and then turn the tart
right side up on a baking rack to cool.
RATING
Difficulty: easy if you have a tart tamper; moderate other-
wise. Time: 15 minutes pastry preparation; several hours
chilling; 1 hour filling, baking, and cooling. Precision:
Be precise for the pastry, filling may be approximate.
CONTRIBUTOR
Nancy Foltz
AT&T Bell Labs, Columbus, Ohio, USA
cbdkc1!naf