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These bite-sized butter pecan cookies are a special addition to your cookie platter.
Heat oven to 400°F.
Combine all tart shells ingredients in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake 7-10 minutes or until very lightly browned. Remove from oven.
Reduce oven temperature to 350°F.
Combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture comes to a full boil. Remove from heat; stir in chopped pecans.
Spoon filling into baked shells; top each with pecan half. Bake 5 minutes. Cool 20 minutes in pans; remove to cooling rack.
Dietary Fiber: 1g
Is the tart shell the consistency of graham cracker crumbs or is like a dough texture. I have some individual mini tart pans and just wasn't sure if this would be able to work with my tart pans.
Made these to see how they would be for Christmas gifts for neighbors. Only thing I would change is use vanilla in place of almond flavoring. Thought almond over powered the pecan filling and all I could taste was almond plus I'm not a big fan of it. Other than that they were easy to do and hubby loved them.
Delicious and easy. They were a hit at my husbands workplace. Just be careful not to overbake the shells. Mine were a little dark, but still great.
I made this recipe for the first time last year, after trying a different recipe the year before. This is far superior. A nice clear filling (not cloudy) which adds to the beauty! Simply delicious....they are a must on my cookie platter!
I made these for the first time about 5 years ago with concerns that it was going to be too difficult for me, but was pleasantly surprised how wonderful they turned out. Very easy to make and so delicious. My family and friends were so impressed and ask me to make them each year now. Getting ready to make them today.
If I bake Christmas cookies, these are always on the list. They are far better, in my opinion, than any other pecan tartlet recipe i have tried. Both the crust and the filling are superior. I think the filling tastes a bit like homemade caramel. I usually substitute English walnuts for the pecans, as it is just a personal preference in my family and they are truly delicious.
Wow! These are amazing! I made many treats for the holidays and these were definitely the favorite. They were a little time consuming but completely worth it. I will be making these again.
easy to make. followed directions, but tweaked on the almond for vanilla,powdered sugar for castor sugar and corn syrup for lyles golden syrup.its a winner in this household.
These tartlets were great! They taste like Pecan pie. Wonderful!
These were great however I could not get the tartlets to come out of the mini muffin pans. Any suggestions out there as to what went wrong? The flavor was great.
These worked out great even the first time I made them. Are a bit time consuming, but quite yummy!
These were so easy to make and were a big hit with my family. After putting a tbsp. of the shell mixture into each cup I used my measuring teaspoon the 1/2 tsp. size and pushed the tartlet down in the middle. Also during the baking process I pushed it down some more, which made the tartlet come out perfect.
This is the best Pecan Tartlet receipe I have ever made. It takes a little time to make but well worth it.
This is my husband's favorite dessert recipe. He asks that I make these for all his work potlucks. He always gets recipe requests.
Perfection! I agree it did take a little bit of time to do the crusts but well worth it. My husband said they were even better than his Moms! A wonderful, flavorful crust and delightful pecan filling. I really like the addition of the pecan on top. It takes just a moment to apply and it adds so much to the presentaion.
These are so delicious and relatively easy to make. It just takes a little time pressing the crust, but it sounds like I need to buy a tart shaper! Just make sure you spread the dough thin, otherwise you'll have lots of crust and not much space to hold the delicious filling in. I had an uncle from NC try it, and he said that he's normally not a fan of pecan pie because they're usually too sweet, but he said this one was perfect. This is now a regular every year at Christmas!
I have baked these tartlets since 1988. My now 21 year old son and 18 year old daughter (along with everyone else) know this as a regular holiday tradition. I bake them for Thanksgiving and Christmas. I have several tart pans and can make the crust ahead of time and freeze them. I also have a tart shaper that makes a perfect round crust and saves time.
everytime we have a cookie day. wife makes it a piont to make these
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1986
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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