|The Art of the Tart|
|by Tamasin Day-Lewis|
Tamasin Day-Lewis is food writer for Saturday's Daily Telegraph and is a contributing editor to Food Illustrated and Country Homes and Interiors.
Tip: Try pecan tarts for more results.
1 - 10 of 15 for mini pecan tarts
Result Page: 1
Soften butter and ... Press into small tart pans with thumb. Mix together. Fill shells 1/2 full. Bake at 325°F for 25-30 minutes until shell is light brown.
Mix butter and ... evenly into tiny tart shells or muffin ... sugar. Stir in pecans. Spoon into ... Bake in 350 degree oven for 5 minutes. Makes 4 dozen.
Let the cream ... half of the pecans among pastry lined ... pecans. Bake in oven at 325°F for 25 minutes or until fillings sets. Cool and remove from pan.
Cream together butter ... inside of each mini tart cup. Beat 2 ... Put some chopped pecans in bottom of ... pecans on top. Bake at 350 degrees for 30 minutes.
Soften butter and ... into a small tart pan. Combine all ... about a teaspoon of filling. Sprinkle with extra pecans. Bake at 325 degrees for 25 minutes.
Mix above well ... well: 3/4 c. chopped pecans 1 egg 1 tsp. vanilla Fill tins almost to top. Bake 325 degrees approximately 30 minutes. Cool and remove.
Mix together and ... small balls in mini muffin pans. Press in middle of ball to make mini crust. Pour filling in each cup and bake 25 minutes at 325°F.
Mix dough ingredients ... aside. After refrigeration, shape dough into mini tart shells and add filling ingredients and bake at 350 degrees for 30 minutes.
Mix together cream cheese, butter, flour, using your hands until dough forms a ball. Break into 24 balls, place each in baking tin (smallest size ...
Cheese pastry: let cream cheese and 1/2 cup butter soften to room temperature; blend together. Stir in flour until creamy. Chill 1 hour. Shape in 2 ...
Result Page: 1
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