Pecan Tarts - Cook With Kat #1
Happy Holidays everyone! I have been on a baking frenzy. I'm not the best cook or baker but I still enjoy doing it. Around this time, I like to bake in bulk so I can gift them to family and friends. Pecan Tarts have been an all time fave in my family.
Pecan Tarts Recipe
Ingredients:
Crust —
! cup butter (room temperature)
8 oz cream cheese (room temperature)
2 cups all purpose flour
Filling —
3 cups brown sugar
4 TBSP melted butter
4 large eggs
1 tsp Vanilla extract
2 cups chopped pecans
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Pecan Pie Tarts ???? Easy Pecan Pie Tassies Recipe!
Pecan Pie Tarts | Easy Pecan Pie Tassies Recipe!
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Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, they're incredibly EASY to make and you can make them in under 30 minutes!
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INGREDIENTS
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided
DIRECTIONS
In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.
For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
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Professional Baker Teaches You How To Make BUTTER TARTS!
Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide.
Cooking ingredients:
1 recipe 2-crust pie dough, shaped into 2 logs and chilled
½ cup unsalted butter
1 cup packed dark brown or demerara sugar
2 large eggs
½ cup maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
½ cup lightly toasted pecan pieces
Baking Instructions:
Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.
Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling.
Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.
Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.
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Best Pecan Tart recipe. Sweet and full of flavor!
#pecanpie #pecantart #holidayseasonrecipe
This is the best pecan tart you're ever eat. Delicious butter crust, creamy filling with a hint of bourbon and lots of pecan nuts make this tart your favorite dessert. It's perfect not only for Thanksgiving and the Holiday season but it's also great as a fall or winter cake. This recipe is incredibly delicious and absolutely easy to make so you can easily fallow the steps. Make this pecan tart for the holidays or for any other occasion and all your family and friends will ask you for the recipe. This tart has the most delicious and reach flavor that you ever try. ENJOY!
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INGREDIENTS
Tart:
185g flour
50g powdered sugar
125g cold butter
1 egg yolk
1 tsp cold water
Filling:
4 tbs melted butter
1 cup honey
1 tbs bourbon
2 tsp vanilla extract
1 cup chopped pecans
1 cup whole pecans
100g granulated sugar
1 tsp salt
Bake for 45 to 55 minutes in 325°F
Michael Symon's Pecan Tassies | Symon Dinner's Cooking Out | Food Network
Michael and his wife Liz make warm, miniature pies filled with pecans and a caramelized sauce!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pecan Tassies
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 4 hr 30 min (includes chilling time)
Active: 30 min
Yield: 2 dozen
Ingredients
Dough:
1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour, plus more for the tamper
Filling:
1 large egg
3/4 cups light brown sugar
1 tablespoon unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg, freshly grated
Pinch kosher salt
3/4 cup chopped pecans
Confectioners' sugar, for dusting
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
(Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)
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Michael Symon's Pecan Tassies | Symon Dinner's Cooking Out | Food Network
Pecan Butter Tarts | Best Canadian Butter Tarts
Pecan Butter Tarts | Best Canadian Butter Tarts