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Results 41 - 50 of 53 for mini-tarts
Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each ...
Drain cherries; reserve syrup. If needed, add water to syrup to make 1 cup liquid, bring liquid to boiling. Remove from heat. Add cherry ...
Drain juice from pineapple. Set pineapple aside. Mix egg, vinegar, sugar, and flour with pineapple juice. Cook until thick. Cool. Mix with ...
Preheat oven to 350°F. Line mini muffin pans with paper cups. ... strawberry. May store baked tarts in refrigerator loosely covered for 3 days.
45. PECAN TASSIES
Beat butter and cream cheese ... dough into ungreased Mini-Muffin Pans. Dredge the Mini-Tart Shaper in flour and press ... cool. Yield: 30 tarts.
46. PECAN TARTS
Mix with hands. Divide dough ... and place in mini tart pans that have been prepared ... in pouring into tarts. Fill tarts 1/2 full ... 5 to 10 minutes.
Mix above into ball. Divide ... Press dough into mini muffin cups, well greased. 1 ... top. Bake at 325 degrees for 20-25 minutes or until brown.
48. PECAN TARTS
Cream together butter and cream ... add flour. Using mini tart or mini muffin tins, line ... degrees for 15 minutes. Using 2 tins will give 24 tarts.
Combine above ingredients and beat ... side down, in tart papers in tart pans. Bake ... minutes. Cool. Top with fruits if desired. Refrigerate.
50. PECAN TASSIES
Preheat oven to 350°F. For Tart Shells: Beat butter and cream ... Place in ungreased mini muffin pan. Press with a ... powdered sugar if you like.
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