Kathie Lee Gifford'S Pecan Tarts – a delicious recipe with butter, cream cheese, flour, egg, oil, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOR THE CRUST:
2
Cream together the softened butter and cream cheese.
3
Add the flour and beat well.
4
Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
5
Refrigerate in pans overnight.
6
FOR THE FILLING:
7
Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
8
To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
9
Then fill each shell to 2/3 full with pecan mixture.
10
Bake at 350u00b0 for 25 minutes.
11
Let cool.
12
Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.
701
kcal
Calories
46
g
Fat
67
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, softened, 3 ounces cream cheese, softened, 1 cup flour, 1 egg, beaten, and more.
Yes, Kathie Lee Gifford'S Pecan Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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