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.
