Best Kathie Lee Giffords Pecan Tarts Recipes
RUSSIAN BUTTER COOKIES FOR CHRISTMAS
Bite-sized balls that Melt In Your Mouth - fabulous! These, the chocolate meringues, the lemon-cheese spritz cookies and Kathie Lee Gifford's pecan tarts are truly the only Christmas cookies you need to bake - to have the Very BEST...
Provided by carrie sheridan
Categories Dessert
Time 25m
Yield 4 dozen, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Beat well the butter and sugar together.
- Blend in the remaining ingredients.
- Chill for several hours or overnight.
- Shape/roll into 1 inch balls.
- Bake at 400°F for 10-12 minutes.
- Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar.
- Cool and then roll AGAIN in confectioner's sugar.
- These are so simple and yet so special.
Nutrition Facts : Calories 370.4, Fat 24.4, SaturatedFat 12.2, Cholesterol 48.8, Sodium 364.2, Carbohydrate 34.7, Fiber 1.4, Sugar 12.1, Protein 4.4
PECAN TARTS
My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite.
Provided by CarrolJ
Categories Tarts
Time 55m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 8
Steps:
- CRUST:.
- Blend softened butter, granulated sugar & cream cheese.
- Add flour and cream together.
- Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.
- FILLING:.
- Mix brown sugar, beaten eggs, and melted butter together.
- Add the pecan pieces.
- Pour about 1 TSP of filling mixure into each crusted muffin cup.
- Bake 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 262.2, Fat 17.3, SaturatedFat 7.9, Cholesterol 48.8, Sodium 116, Carbohydrate 25.5, Fiber 0.9, Sugar 16.6, Protein 2.9
TINY PECAN TARTS
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
- To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g
BEST PECAN PIE (TARTS)
I found this recipe in Abby's column. It has to be the very best pecan pie/tarts I have ever tasted and it is easy to make.
Provided by Y Franche
Categories Pie
Time 1h
Yield 48 tarts, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a bowl and pour into pie shell.
- Or if you are choosing to make tarts, fill tarts shells to the top.
- Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
- Test with a toothpick, if it comes out dry, the pie/tarts are done.
Nutrition Facts : Calories 736.8, Fat 39, SaturatedFat 11.1, Cholesterol 120.1, Sodium 455.9, Carbohydrate 96.7, Fiber 3.3, Sugar 51.9, Protein 7.2
PECAN TARTS
The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 20.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN TARTS
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
- Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
- In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
- Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 57.3 g, Cholesterol 57.9 mg, Fat 30.3 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 29.1 g
PECAN TARTS
Make and share this Pecan Tarts recipe from Food.com.
Provided by Color Guard Mom
Categories Dessert
Time 1h
Yield 24-36 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In medium bowl combine sugar, pecans, eggs, butter and vanilla.
- Spoon 1 teaspoon of mixture into each prepared tart shell.
- Bake 30 minutes or until golden brown.
- On a wire rack, cool 10 minutes; remove from pans and cool completely.
- Crust:
- In large bowl combine flour, margarine and cream cheese to form soft dough.
- Shape into 3/4 inch balls.
- Press into ungreased mini muffin pans to form tart shells.
PECAN BUTTER TARTS
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
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.
CRANBERRY PECAN TARTS
Make and share this Cranberry Pecan Tarts recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Beat eggs lightly in mixing bowl.
- Add sugar, syrup, melted butter and vanilla, mixing until blended.
- Sprinkle cranberries and pecans in tart shells, dividing evenly.
- Pour filling on top, filling two-thirds full.
- Bake for 20 to 25 minutes or just until set and golden.
- Ideal for freezing.
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