Coffee Pecan Tarts Recipe
Ingredients
| Pie Crust - 1 refrigerated (from 15-oz box), softened | ||
| Foil tart pans - 4 (5 inch) | ||
| Sugar or coarse white sparkling sugar | ||
| Egg | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Coffee-flavored liqueur or cold strong coffee - 2 tablespoons | ||
| Salt | 1 Dash | |
| Vanilla | 1/2 Teaspoon | |
| Pecan halves | 1/2 Cup (16 tbs) | |
| Whipped cream or whipped topping - 1/2 cup, if desired | ||
Directions
GETTING READY
1) Preheat oven to 375ºF.
MAKING
2) On a flat surface flour lightly and put the pie crust.
3) Using a 4 1/2-inch round cookie cutter or top of 4 1/2-inch diameter bowl as pattern, cut 4 rounds from pie crust.
4) Fit rounds at the base and separate up sides of foil tart pans.
5) Using fork, prick bottoms and sides.
6) Put the pans on ungreased cookie sheet.
7) Make into small star shapes from remaining pie crust.
8) Put on same cookie sheet with tart pans.
9) Prick the stars with fork.
10) Sprinkle sugar lightly on top.
11) Bake tart shells and stars for 6 to 8 minutes.
12) In a medium bowl, beat egg with wire whisk.
13) In the bowl beat in 1/4 cup sugar, the corn syrup, liqueur, salt and vanilla.
14) Take off the partially baked tart shells and baked stars from oven.
15) Take out stars from cookie sheet.
16) Arrange pecans in shells evenly.
17) Pour egg mixture evenly over pecans.
18) Bake for 16 to 20 minutes until center is set.
19) Let stand to cool for 30 minutes.
20) Take out tarts from pans.
SERVING
21) Top with whipped cream and garnish with baked pie crust stars.
1) Preheat oven to 375ºF.
MAKING
2) On a flat surface flour lightly and put the pie crust.
3) Using a 4 1/2-inch round cookie cutter or top of 4 1/2-inch diameter bowl as pattern, cut 4 rounds from pie crust.
4) Fit rounds at the base and separate up sides of foil tart pans.
5) Using fork, prick bottoms and sides.
6) Put the pans on ungreased cookie sheet.
7) Make into small star shapes from remaining pie crust.
8) Put on same cookie sheet with tart pans.
9) Prick the stars with fork.
10) Sprinkle sugar lightly on top.
11) Bake tart shells and stars for 6 to 8 minutes.
12) In a medium bowl, beat egg with wire whisk.
13) In the bowl beat in 1/4 cup sugar, the corn syrup, liqueur, salt and vanilla.
14) Take off the partially baked tart shells and baked stars from oven.
15) Take out stars from cookie sheet.
16) Arrange pecans in shells evenly.
17) Pour egg mixture evenly over pecans.
18) Bake for 16 to 20 minutes until center is set.
19) Let stand to cool for 30 minutes.
20) Take out tarts from pans.
SERVING
21) Top with whipped cream and garnish with baked pie crust stars.
Chef
