BUTTER TARTS IN PHYLLO

BUTTER TARTS IN PHYLLO image

Yield Makes 12 tarts

Number Of Ingredients 10

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6 sheets frozen phyllo pastry, thawed
3 Tablespoons (50 mL) melted butter
FILLIMG:
1 egg
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
2 Tablespoon (25 mL) melted butter
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) fresh lemon juice
1/3 cup (75 mL) coarsely chopped pecans

Steps:

Place the pyllo pastry between two sheets of waxed paper and cover with a damp tea towel. Place one sheet on a work surface, keeping the remaining sheets covered. Brush the phyllo with some of the melted butter; top with a second sheet. Continue stacking the sheets of phyllo, brushing each with melted butter until you have a stack of 6. Cut into 12 even squares. Press the squares evenly into 12 muffin cups. FILLING: In a bowl, beat the egg well with a whisk, then whisk in the sugar corn syrup, butter, vanilla and lemon juice. Stir in the nuts. Spoon the filling evenly into the prepared phyllo cups, being careful not to let the filling come up above the pastry. They will appear about half full.) Bake in the bottom third of a 375F (190C) oven until the pastry is golden, about 15 minutes. Place the pan on a rack to cool completely.