Best Golden Brown Butter And Pecan Praline Tart Recipes

PECAN BUTTER TARTS

Pecan Butter Tarts image

I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 sheets refrigerated pie crust
FILLING:
1/2 cup raisins
1 cup water
1 large egg, room temperature, lightly beaten
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1/3 cup butter, melted
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup coarsely chopped pecans
Vanilla ice cream, optional

Steps:

Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

Nutrition Facts : Calories 252 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 177mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

PRALINE PECAN TARTS

Praline Pecan Tarts image

Categories Egg Dessert Bake Pecan Gourmet

Yield Makes 6 tarts

Number Of Ingredients 8

Ingredients

2 recipes Pastry Dough or enough for 2 single-crust 9-inch pies
3/4 cup light corn syrup
3 large eggs
1/4 teaspoon salt
2 teaspoons dark rum or vanilla extract
1 tablespoon unsalted butter, melted
1 cup finely chopped homemade Pralines
2 cups pecan halves (about 6 ounces)

Steps:

Roll out each disk of dough 1/8 inch thick on a lightly floured surface and cut out six 7-inch rounds. Fit rounds into tart pans with removable bottoms measuring 4 inches across top and 3/4 inch deep and roll a rolling pin over pan edges to trim excess dough. Pastry shells may be prepared 5 days in advance and kept covered and frozen on a baking sheet. Let shells stand at room temperature 10 minutes before continuing with recipe.
Preheat the oven to 375°F. with a baking sheet on middle rack.
In a bowl whisk together syrup, eggs, salt, rum or vanilla, and butter. Divide pralines among shells and pour in syrup mixture. Arrange pecan halves on praline mixture and press pecans to coat with mixture. Bake tarts on preheated baking sheet 20 to 25 minutes, or until tops are golden brown.