Catherine Schumacher used to make hundreds of Christmas cookies for her family and friends. She even defrosted frozen leftovers for Fourth of July picnics at her Michigan farm. Her granddaughter, Leslie Malcoun, took over the baking when she got married more than 30 years ago, and to this day spends hours on old family favorites and experimenting with new recipes. Assistant Editor Carolyn Malcoun can't imagine Christmas without her mom's delightful mini pecan tarts.
Active Time: 35 minutes |
Total Time: 2 hours (including chilling & cooling times)
To prepare dough: Mix whole-wheat flour, all-purpose flour, butter, cream cheese and oil in a large bowl with a wooden spoon just until a coherent dough forms. Refrigerate the dough for 30 minutes to reduce its stickiness.
Position rack in lower third of oven; preheat to 350&ordm;F.
Roll the dough (it will be soft) into a 15-inch log. Cut the log in half, then cut each half into quarters, then cut the quarters into thirds to yield 24 equal portions, about 1 tablespoon each. Press each piece of dough into a mini muffin cup, making a well in the center and pressing the dough up the sides of the tin to form a tartlet shell.
To prepare filling: Combine egg, pecans, brown sugar, butter and vanilla in a large bowl. Divide the filling evenly among the 24 tartlet shells.
Bake the tartlets for 10 minutes. Reduce the oven temperature to 325&ordm; and bake until the filling is puffed and the crust is lightly golden, 10 to 12 minutes more. Let cool in the pans on a wire rack for 10 minutes. Turn the tartlets out and let cool completely, about 30 minutes.
Per tartlet :
11 g Fat;
4 g Sat;
4 g Mono;
23 mg Cholesterol;
12 g Carbohydrates;
2 g Protein;
1 g Fiber;
18 mg Sodium;
32 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 2 fat
Tips & Notes
Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. | Equipment: Two 12-cup mini muffin pans