"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Tartlets Recipe

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This recipe for Pecan Tartlets, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Harrison
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

1/2 cup butter at room temperature
1 cup flour
3 oz. cream cheese

Filling:

1 egg
1 T. butter, softened
1 T. corn syrup
2/3 cup brown sugar
pinch of salt
1 egg yolk
1/2 tsp vanilla
1/2 cup chopped pecans
24 pecan halves

Directions:
Directions:
Pastry:

Combine 1/2 cup butter, flour and cream cheese with pastry blender or mixer. Turn out on lightly floured surface. Form into long roll. Divide roll into 24 equal parts. Roll each part into a ball, place in miniature cupcake pans. With finger, line cavities or cupcake pans with pastry.

Filling:
Beat together egg, butter, corn syrup, sugar, salt, egg yolk and vanilla. Add chopped pecans. Fill pastry shells. Place pecan half on each. Bake at 325 degrees for 25 minutes. Makes 24 tartlets.

 

 

 

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