In the past I have made a Pecan Pie Bar found in a magazine ad recipe. They are very well received when I make them. They have more of a traditional pecan pie topping made with corn syrup. This recipe for Pecan Tarts I have found among my mother’s recipe cards. It appealed to me because it does not use corn syrup in the filling. These are the cute little pecan pie-looking cookies. They are also known as Pecan Tassies and there are all kinds of recipes all over the internet. The newspaper clipping that my mom saved adds a note at the end: “By all means spray the tins with Pam for easy removal.”
A year or so ago I purchased a set of mini muffin tins to replace the ones I had that were beginning to rust. These cost me all of a $1 at a tag sale, (Garage Sale for those of us from the Midwest.) This will be the first time use of these pans.
This is a cream cheese short-crust filled with a pecan butterscotch/caramel filling. A short crust is made without a leavening agent. For the crust:
- 1 cup soft butter
- 6 ounces of cream cheese at room temperature
- 2 cups flour
Blend butter and cream cheese and add in flour. Work with hands to bring together as a dough, then chill. The recipe clipping does not say how long to chill so I will put it in the fridge for 30 minutes.
I think I have come up with a nifty way to shape these into the muffin tins: the small end of my mortar, or is it the pestle. Be right back while I “google” it. ….(a few seconds passing)… It’s the pestle!
I also decide to divide the dough into exactly 36 pieces. The recipe said it made 3-4 dozen.
Now for the filling:
- 2 eggs
- 1 1/2 cup packed brown sugar
- 2 Tablespoons melted butter
- dash of salt
- 1/2 teaspoon vanilla
- 1 cup coarsely chopped pecans
I mix this all together with my KitchenAid. Did I tell you the story of this Mixer? It is one I will always cherish. It was a time when I was going through my divorce, being a single parent with middle school aged children, working per diem, and just trying to adjust. Suddenly there appeared a large box delivered to my door. This was the KitchenAid Mixer. Just there. It wasn’t my birthday or any other special day. It came from my brother-in-law and sister. When I called her she said it was her husband’s idea as he thought I could use something nice. Bless him! So whenever I think of one of the most thoughtful things that someone has done for me, this is the event that comes to mind.
The recipe clipping said to sprinkle the pecans in the tart shells, add some filling, then sprinkle more pecans on top. I just put all the pecans in the mixture.
Bake this for 15 minutes at 350, reduce heat to 250 and bake another 10 minutes.
Ugly, ugly, ugly!
I clearly filled them too full. I use a soup spoon to lift them out of the tins after running a knife around the edges. They are underbaked. The Great British Baking Show judges would be very disappointed and I would not get to be Star Baker! (Possibly the soggy bottom!)
I continue with the third pan after scrubbing it and spraying the entire top with cooking spray. I try not to fill these as full. Meanwhile I rack my brain to figure out how to save the first two pans. I decide to put them back in the oven to continue baking for 5 minutes. This may be salvation.
Second batch looks a little prettier, or less ugly, whichever your perspective. I also put them back in the oven for five more minutes on a baking sheet. Here they are, for better or for worse. They taste like pecan pies.
So this was an experience for sure. If using this recipe again I will divide it into 48 pieces, use a teaspoon to fill the tart shells, and leave them in the oven at 350 for the full 25 minutes, if not 30.
I like pecan pie. Maybe my next effort will be a cranberry-pecan pie, or the buttermilk pecan pie. That is a good one as it has the crunch of the pecans with the creaminess of a custard.
Happy Baking to all, and be sure to have fun in the kitchen!