Southern Pecan Tarts
As the holidays approach and we start entertaining more I begin to look through my recipes for some great party ideas. One of my all time favorite recipes is for pecan tarts. I first tried this recipe at a “Taste of the Holidays” party sponsored by the local hospital where I worked. Part of my job as a dietitian at the Outpatient Diabetes Center was to find healthy recipes that a caterer could prepare for a holiday event targeted to our local community.
The last year I participated we had over 500 attendees so we needed recipes that were simple, good for you, could be prepared in quantity, and could be made ahead. The recipe we served at the party is a modified version of one we found in the November 2000 Cooking Light magazine.
I like to make the tarts with Louisiana Pecans and I have great memories of picking, shelling and eating pecans at my Mama’s farm in South Louisiana. A bit of history — Louisiana is one of the top 5 producers of pecans and was the first state to commercially sell pecans after the Civil War.
Pecan Tarts
yields 2 dozen
1/3 c finely chopped pecans
1/2 c packed brown sugar
1/3 c light colored corn syrup
1 tsp vanilla extract
1/8 tsp salt
1 large egg, lightly beaten
1 large egg white
24 mini Fillo shells (found in freezer section of most supermarkets)
Preheat oven to 350 degrees. Take fillo shells out of package and place on cookie sheet.
To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar, corn syrup, vanilla, salt and eggs. Spoon 2 teaspoons filling over pecans in each fillo shell.
Bake at 350 degrees for 20 minutes or until pastry is lightly brown and filling is puffy. Remove from cookie sheet and cool completely on wire rack. Once prepared these tarts can be stored in an airtight container for several days.
