Directions
It's time for another Fantastical Food Fight hosted by Sarah of Fantastical Sharing of Recipes and this time round we're fighting with Pecan Pies.
Not really, we're just pitting our recipes against each other to see who comes out on top. I think everyone has a particular recipe they like for Pecan Pie, and personally I don't think there is such a thing as a bad one.
At least not that I've had. Some of them have been a touch on the skimpy side when it comes to the addition of pecans, but others have almost overloaded the pie with pecans.
Actually I don't think you can overload it with pecans. My own personal viewpoint. But I wondered about adapting my favorite Butter Tart recipe for this challenge.
So I did.
This is not a Butter Tart with Pecans however, at least I don't think it is. Cause Butter Tarts are pretty much sacrosant with Canadians. You don't mess around with Butter Tart recipes.
I'm just sayin...
For fun I added some dried cranberries along with the Pecans, and I think I came up with a winner. At least my mouth said it was.
I thought I'd also share how I get those little circles of dough into the depressions in the tart pan. I grab my handy, dandy shot glass and use it to press the dough down. I know they make fancy ones that you can use, but this works well for me.
Here's how they look as I'm filling them.
And of course, filled and ready for the oven.
Look at that gorgeousness. Print
Pecan Pie Butter Tarts
Yield: 24 mini tarts
Author: Sid's Sea Palm Cooking inspired by my Butter Tarts
prep time: 10 Mcook time: total time: 10 M
These are the perfect bite size treat for after Thanksgiving Dinner or for Christmas or just because.
ingredients:
1/3 cup melted butter
1 cup brown sugar
1 egg
2 tablespoons cream or milk
1 teaspoon vanilla extract
1/2 cup dried cranberries
48 pecan halves - divided
Pie crust- either home made or bought
instructions:
How to cook Pecan Pie Butter Tarts
Preheat oven to 400 degrees
Melt butter and mix in the brown sugar, vanilla extract and cream. Add the egg and whisk thoroughly. Set aside while you chop the pecans and cranberries.
Take half the pecans and do a rough chop, reserving 24 pecan halves.
Spray the inside depressions of a mini tarts pan with some non stick spray.
Roll out the pie dough or unfold if using commercial pie dough. Cut out enough circles of dough for each tart pan. Place a circle of dough onto each depression in the pan, and using a shot glass press the dough down carefully, making sure not to tear the dough.
Add a little of the chopped pecans and cranberries to the bottom of each tart and then very carefully, pour the filling into each tart, filling it 3/4 of the way.
Bake at 400 degrees for 5 minutes and then turn oven down to 375 and continue baking for about 20-25 minutes or until the tarts are lightly browned.
Take out of oven and let cool.
Created using The Recipes Generator
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