Saturday, December 1, 2012

Sweet tooth

Butter Pecan Tarlets
Late night baking 

Tart Shells
1 3/4 cups- All Purpose Flour
1/2 cups- butter soften 
1/2 cups- Sugar
1- egg
1 teaspoon- almond extract 

Filling
1 cup- powder sugar
1/2 cup- butter
1/3 cup- dark corn syrup 
1 cup- chopped pecans

Garnish
36- pecan Halves

Directions
Heat oven to 400°F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.


Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350°F.  


Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans. 

Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.  

3 comments:

  1. Hello,

    I have a quick question about your blog, do you think you could email me?

    I look forward to hearing from you,

    Emily

    ReplyDelete
  2. Hey Emily yeah i can email you. whats your email address?

    ReplyDelete
  3. Hi Stephanie! I had a question for you about possibly collaborating on something and was hoping you could email me back to discuss? Thanks so much!

    - Emma

    emmabanks9 (at) gmail (dot) com

    ReplyDelete