Pecan Tarts

SUBMITTED BY: Britney Satterfield PHOTO BY: ernesta

"Individual tarts make an elegant dessert presentation."

SERVINGS & SCALING

Original recipe yield: 8 tarts

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INGREDIENTS

1 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
1 cup white sugar
3 tablespoons butter, melted
5 tablespoons dark corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

READ REVIEWS (14)

DIRECTIONS

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.

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REVIEWS

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Reviewed on May 31, 2004 by LIFEGUARD50

These were great! I prepared the recipe exactly as indicated but used the small, mini-tin to make them bite size! Delicious! Will make these again!

6 users found this review helpful

Reviewed on Nov. 13, 2007 by K

These were awesome!! i did as another reviewer suggested and made the in mini muffin pans. i made at least 30 and they were all gone by the next day. i also used a store bought pasty crust. it worked just fine

5 users found this review helpful

Reviewed on Feb. 22, 2005 by Canadian Unicorn

This was a great recipe - I used the frozen, pre-made tarts since I'm really not a pastry person, and they turned out wonderfully! Using the regular-sized frozen shells, this recipe made 13 tarts. I served them with a dollop of unsweetened whipped cream on top to counter the uber-sugaryness of the tarts.

4 users found this review helpful

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