CARAMEL PECAN TARTS

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Caramel Pecan Tarts image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

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
1/4 teaspoon salt
1 egg, slightly beaten
12 vanilla caramels, unwrapped
1 tablespoon milk

Steps:

  • Heat oven to 350°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 3/4x1 inch, ungreased or lined with foil or paper baking cups.
  • In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
  • 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.
  • In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Tart, Sodium 70 mg

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