Caramel Pecan Tarts

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

Yield: 2 dozen tarts

Ingredients

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

Instructions

1. Heat oven to 350 degrees F.

Tarts

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

Caramel Topping

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

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens