Caramel Pecan Tarts Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Powdered sugar | 1⁄4 Cup (4 tbs) | |
| Packed brown sugar | 3⁄4 Cup (12 tbs) | |
| Chopped pecans | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 1 Tablespoon, softened | |
| Butter/Margarine | 1 Tablespoon, softened | |
| Vanilla | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Egg | 1 , slightly beaten | |
| Caramel topping | 1⁄2 Cup (8 tbs) | |
| Vanilla caramels | 12 (Unwrapped) | |
| Milk | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 276 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 27.7 mg9.2%
Sodium 134.9 mg5.6%
Total Carbohydrates 47 g15.8%
Dietary Fiber 0.88 g3.5%
Sugars 33.8 g
Protein 3 g5.5%
Vitamin A 2.1% Vitamin C 0.1%
Calcium 4.2% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
2. In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
3. Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4. In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Chef
