Butter Pecan Tarts

Pecan Tarts

These butter pecan tarts are something I’ve made for years during the holidays. We used to make between 12 and 18 different types of cookies every year and make up boxes of the various assortment for gifts. I don’t do it now, as I’d eat too many. Originally, I got this from Lank O Lakes. It is still good.

Tart Shells

1 3/4 cups all-purpose flour

1/2 cup Land O Lakes® Butter, softened

1/2 cup sugar

1 Land O Lakes® All-Natural Egg

1 teaspoon almond extract

Filling

1 cup powdered sugar

1/2 cup Land O Lakes® Butter

1/3 cup dark corn syrup

1 cup chopped pecans

Garnish

36 pecan halves

Method:

Heat oven to 400°F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.

Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350°F.

Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans.

Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.

Maralyn D. Hill, President