Butter Pecan Tarts
Makes eight 3 3/4 inch tartlets or one 10 inch tart.
For the crust:
12 Tablespoons butter
1/2 cup sugar
1 teaspoon vanilla extract
2 cups of all-purpose flour
Melt butter for the crust in a saucepan over medium high heat.
Off heat, stir in sugar and vanilla until sugar is dissolved.
Then blend in flour.
Divide flour mixture into 8 equal portions (if making tartlets)
and press into pans. Freeze crust for 15 minutes.
And then bake in a 325 degree overn for 25 - 30 minutes.
For the filling:
Saute 2 cups of pecan pieces in 1 tablespoon of butter
over medium high heat for 3 - 5 minutes.
Stir constantly to prevent scorching.
Bring to a boil:
1/2 cup sugar
1/2 cup corn syrup
1/4 cup heavy cream
1/8 teaspoon salt
Cook, stirring constantly for 1 minute.
Off heat add:
2 Tablespoons bourbon (or rum)
1 teaspoon vanilla extract
Sauteed pecans
Spoon filling into crust;
Bake at 325 for 10-15 minutes.
When tarts are cool enough to handle,
remove them from the pan.
If you have any questions, just email Mom -
rocky creek scotties at yahoo dot com
XOXO
Lilly, Piper, Carrleigh and Java
Makes eight 3 3/4 inch tartlets or one 10 inch tart.
For the crust:
12 Tablespoons butter
1/2 cup sugar
1 teaspoon vanilla extract
2 cups of all-purpose flour
Melt butter for the crust in a saucepan over medium high heat.
Off heat, stir in sugar and vanilla until sugar is dissolved.
Then blend in flour.
Divide flour mixture into 8 equal portions (if making tartlets)
and press into pans. Freeze crust for 15 minutes.
And then bake in a 325 degree overn for 25 - 30 minutes.
For the filling:
Saute 2 cups of pecan pieces in 1 tablespoon of butter
over medium high heat for 3 - 5 minutes.
Stir constantly to prevent scorching.
Bring to a boil:
1/2 cup sugar
1/2 cup corn syrup
1/4 cup heavy cream
1/8 teaspoon salt
Cook, stirring constantly for 1 minute.
Off heat add:
2 Tablespoons bourbon (or rum)
1 teaspoon vanilla extract
Sauteed pecans
Spoon filling into crust;
Bake at 325 for 10-15 minutes.
When tarts are cool enough to handle,
remove them from the pan.
If you have any questions, just email Mom -
rocky creek scotties at yahoo dot com
XOXO
Lilly, Piper, Carrleigh and Java
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13 comments:
thanks guys! they look delectable!!!
Yummers! Cept mom says she can feel her butt growing just lookin at those goodies.
Thanks for sharing!
xoxo
Stella & Gunther
Yum! We were too shy to ask! THANK YOU for posting this. Gramma is going to be THRILLED!
Sending love and feeling a bit plumper,
Fergi and Jake ooxx
Uh Oh....Mama is drooling, I suppose I must paw the print button now...
Smileys!
Dory
Sluuurrrpppp....slllluuuurrrpppppppp!!!!!!!!
we're drooling....mommy is drooling....dad is drooling!!!
Thanks thanks thanks for that delicious recipe dear friends!!!
Sure your mommy is a great cook!!!!
You're soooooooooo lucky!!!!
;-)))))))))
WE LOVE YOUUUUUUUUUUU!!!!
Sweet kisses and licks
Pinkie likes the idea of pecan tarts and coffee. She'll have to have a go at making a gluten free version, maybe we'll get to try some without the nuts...
OMG, mom is drooling all over the keyboard! Thank you for the recipe, guys!
Love ya lots
Maggie and Mitch
Oh, they look so good. Mom says she is going to try them and will copy the recipe. Thanks for sharing.
Woos, Phantom and Thunder
Yummers...I might as spread them on my thighs, cause that's where they'll end up! chuckle
Thanks for sharing,
Kit
Do woo deliver to Pawsylvania?
Hugz&Khysses,
Khyra
PeeEssWoo: Tank woo fur sharing the recipe!
Oh YUmmmm-Mmmy
Benny & Lily
Our recipes are almost the same. I use to make them very year but don't any more. I am to fat without them. Think how fat I would be if I made them every Thanksgiving and Christmas!!!! I use to! No more...
LOve the babies, Fern
We'll just look at the photos. Wouldn't want momma hurting herself by using the kitchen to do anything more complex than boil water and turn on the microwave.
Slobbers,
Mango
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