↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
Shells
1/4 cup (1/2 stick) butter, cut into small pieces
1 cup flour
1/4cup sugar
1 egg
1/2 cup pecans, chopped or halves
Preheat oven to 375 degrees F. Combine all ingredients except pecans in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add pecans and pulse until chopped and incorporated. Divide dough among mini muffin tins for 24 tart shells. Bake for 10 to 12 minutes, until golden.
Lemon Filling
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
2 eggs
Zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons butter
Whisk gelatin and cold water together in a small bowl. Pour into a medium saucepan. Beat eggs and sugar together in a bowl and add to the gelatin mixture. Bring to a boil over medium heat, stirring constantly. Simmer for 10 minutes, until thick. Remove from heat and stir in the zest, juice and butter. Pour into the shells and refrigerate for 1 hour, until filling is set.
Makes 24 tartlets.
view more member recipes
LEMON PECAN TARTLETS
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
Shells
1/4 cup (1/2 stick) butter, cut into small pieces
1 cup flour
1/4cup sugar
1 egg
1/2 cup pecans, chopped or halves
Preheat oven to 375 degrees F. Combine all ingredients except pecans in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add pecans and pulse until chopped and incorporated. Divide dough among mini muffin tins for 24 tart shells. Bake for 10 to 12 minutes, until golden.
Lemon Filling
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
2 eggs
Zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons butter
Whisk gelatin and cold water together in a small bowl. Pour into a medium saucepan. Beat eggs and sugar together in a bowl and add to the gelatin mixture. Bring to a boil over medium heat, stirring constantly. Simmer for 10 minutes, until thick. Remove from heat and stir in the zest, juice and butter. Pour into the shells and refrigerate for 1 hour, until filling is set.
Makes 24 tartlets.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate-pecan Tartlets (country Living)
by ICOOK2
For a little extra kick, soak the pecans in bourbon the night before you bake the tartlets. piecrust: 4 sticks unsalted butter, cut into 1/2-inch cubes, plus more for greasing pans 5 cups all-
by ICOOK2
For a little extra kick, soak the pecans in bourbon the night before you bake the tartlets. piecrust: 4 sticks unsalted butter, cut into 1/2-inch cubes, plus more for greasing pans 5 cups all-
Lemon Chess Tartlets
by sgre52160
For the crust: 8 ounces cream cheese, softened 1 cup unsalted butter, softened 2 1/2 cups all-purpose flour For the filling: 4 large eggs 1 cup granulated sugar 1/3 cup lemon juice
by sgre52160
For the crust: 8 ounces cream cheese, softened 1 cup unsalted butter, softened 2 1/2 cups all-purpose flour For the filling: 4 large eggs 1 cup granulated sugar 1/3 cup lemon juice
Strawberry-lemon Tartlets
by sgre52160
Almond Crust 1 1/4 cups all purpose flour 1/2 cup slivered blanched almonds (about 2 oz) 1/4 cup sugar 1/4 tsp salt 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 3/4 tsp almond ex
by sgre52160
Almond Crust 1 1/4 cups all purpose flour 1/2 cup slivered blanched almonds (about 2 oz) 1/4 cup sugar 1/4 tsp salt 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 3/4 tsp almond ex
Lemon Burst Tartlets - Easy
by sgre52160
2 packages (1.9 ounces each) frozen miniature phyllo tart shells 1 jar (10 ounces) lemon curd 1 carton (8 ounces) frozen whipped topping, thawed 5 to 6 drops yellow food coloring, optional 2/3 cup
by sgre52160
2 packages (1.9 ounces each) frozen miniature phyllo tart shells 1 jar (10 ounces) lemon curd 1 carton (8 ounces) frozen whipped topping, thawed 5 to 6 drops yellow food coloring, optional 2/3 cup
Blueberry Strawberry Compote Over Lemon Tartlets
by sgre52160
For the compote: 1 (10-ounce) bag frozen strawberries 1 (10-ounce) bag frozen blueberries 1 cup sugar 1/4 cup quick cooking tapioca 1 (12-ounce) jar ginger preserves 2 tablespoons lemon
by sgre52160
For the compote: 1 (10-ounce) bag frozen strawberries 1 (10-ounce) bag frozen blueberries 1 cup sugar 1/4 cup quick cooking tapioca 1 (12-ounce) jar ginger preserves 2 tablespoons lemon
view more member recipes