Spiced Pecan TartSpiced Pecan Tart
Spiced Pecan Tart
Spiced Pecan Tart
Your guests will delight in getting their very own pecan pie for dessert. These pecan tarts have just the right amount of sweetness with a hint of cinnamon and allspice.
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Recipe -
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Spiced Pecan Tart
Prep Time30 Minutes
0
Cook Time30 Minutes
svg/info/recipe-calories Created with Sketch. Calories750
Ingredients
1/2 cup (125 mililiter) butter, at room temperature
1/4 cup (60 mililiter) granulated sugar
1 egg yolk
1/8 teaspoon (0.5 mililiter) Sea Salt Grinder
1 1/4 cups (300 mililiter) flour
3 eggs, lightly beaten
3/4 cup (175 mililiter) firmly packed light brown sugar
3/4 cup (175 mililiter) light corn syrup
3 tablespoon (45 mililiter) butter, melted
2 teaspoon (10 mililiter) Pure Vanilla Extract
1/2 teaspoon (2 mililiter) Organic Cinnamon
1/4 teaspoon (1 mililiter) Allspice Ground
1/4 teaspoon (1 mililiter) Sea Salt Grinder
1 1/2 cups (375 mililiter) pecan halves, toasted
Directions

1.)    Preheat oven to 350°F (180°C). For the Crust, beat butter in large bowl with electric mixer on medium speed until smooth. Add granulated sugar, egg yolk and salt; beat until well blended. Gradually beat in flour on low speed just until dough begins to clump together. Gather dough into a ball then flatten into a disk. Roll out dough on lightly floured surface to 1/8-inch (3 mm) thickness. Using a small knife, cut out 6 (6-inch/15 cm)) rounds. Lightly spray 6 (4-inch/10 cm) fluted tart pans with removable bottoms with no stick cooking spray. Fit dough rounds in bottom and up sides of tart pans. Refrigerate 30 minutes or until dough is firm.

2.)    Meanwhile, for the Pecan Filling, mix eggs, brown sugar, corn syrup, melted butter, vanilla, cinnamon, allspice and salt in large bowl until well blended. Stir in pecans. Place tart pans on rimmed baking sheet. Divide filling evenly among tart shells.

3.)    Bake 25 to 30 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Remove tarts to wire rack; cool completely.

30 minutes
Prep Time
30 minutes
Cook Time
0
Servings
svg/info/recipe-calories Created with Sketch.
750
Calories

Shop Ingredients

Makes 0 servings
1/2 cup (125 mililiter) butter, at room temperature
Not Available
1/4 cup (60 mililiter) granulated sugar
Not Available
1 egg yolk
Not Available
1/8 teaspoon (0.5 mililiter) Sea Salt Grinder
Not Available
1 1/4 cups (300 mililiter) flour
Not Available
3 eggs, lightly beaten
Not Available
3/4 cup (175 mililiter) firmly packed light brown sugar
Not Available
3/4 cup (175 mililiter) light corn syrup
Not Available
3 tablespoon (45 mililiter) butter, melted
Not Available
2 teaspoon (10 mililiter) Pure Vanilla Extract
Not Available
1/2 teaspoon (2 mililiter) Organic Cinnamon
Not Available
1/4 teaspoon (1 mililiter) Allspice Ground
Not Available
1/4 teaspoon (1 mililiter) Sea Salt Grinder
Not Available
1 1/2 cups (375 mililiter) pecan halves, toasted
Not Available

Directions

1.)    Preheat oven to 350°F (180°C). For the Crust, beat butter in large bowl with electric mixer on medium speed until smooth. Add granulated sugar, egg yolk and salt; beat until well blended. Gradually beat in flour on low speed just until dough begins to clump together. Gather dough into a ball then flatten into a disk. Roll out dough on lightly floured surface to 1/8-inch (3 mm) thickness. Using a small knife, cut out 6 (6-inch/15 cm)) rounds. Lightly spray 6 (4-inch/10 cm) fluted tart pans with removable bottoms with no stick cooking spray. Fit dough rounds in bottom and up sides of tart pans. Refrigerate 30 minutes or until dough is firm.

2.)    Meanwhile, for the Pecan Filling, mix eggs, brown sugar, corn syrup, melted butter, vanilla, cinnamon, allspice and salt in large bowl until well blended. Stir in pecans. Place tart pans on rimmed baking sheet. Divide filling evenly among tart shells.

3.)    Bake 25 to 30 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Remove tarts to wire rack; cool completely.