Caramel Pecan Tarts

Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.

Makes 2 dozen tarts

Tarts:
1 cup Gold Medal� all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg, slightly beaten

Caramel Topping:
12 vanilla caramels, unwrapped
1 tablespoon milk

1. Heat oven to 350 degrees F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4 x 1 inch, ungreased or lined with foil or paper baking cups.

2. In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.

3. Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.

4. In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

Nutrition Information: 1 Serving: Calories 130 (Calories from Fat 65); Total Fat 7g (Saturated Fat 3g, Trans Fat ncg); Cholesterol 20mg; Sodium 70mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars ncg); Protein 1g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 2%

Exchanges: 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker � 2007 �/TM General Mills All Rights Reserved