Boozy Pecan Tarts

I love desserts that come together quickly. Having refrigerated pie crust at the ready ensures that I can always have a quick and easy dessert when the mood strikes. These adorable mini tarts are just the perfect portion for that sweet treat. Flaky, buttery crust is filled with nutty pecans and a custard-like filling that’s laced with honey and kicked up a little with the addition of Amaretto (not to worry, it only has a few tablespoons). So grab your tart pans and follow the jump for the recipe.

Adapted from Pillsbury Appetizers & Desserts 2010
What you’ll need:
{makes 4 – 4″ mini tarts}
1 refrigerated pie crust
1 egg
1/2 cup sugar
1/4 cup honey
2 tablespoons Amaretto
1/2 teaspoon pure vanilla extract
pinch salt
3/4 cup pecans

What to do:
1. Preheat oven to 375 degrees. Spray tart pans with non-stick cooking spray. Cut 4 – 4″ rounds from pie crust. Place 1 round into each tart pan. Carefully mold crust to tart pans. Gently prick dough with fork tines. Bake for approximately 5 minutes.

2. WHILE tarts are in oven, into a small bowl add: egg, sugar, honey, amaretto, vanilla and salt. Mix to combine.

3. Equally divide pecans between the 4 tart pans. Pour mixture equally into each tart pan. Return to oven and bake for approximately 15 minutes OR until crusts are golden and center is set.

4. Allow tarts to cool for 30 minutes.

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Article Posted 5 years Ago

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