Rum Butter Tarts With Toasted Pecans Recipe 335

PECAN BUTTER TARTS

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

CANADIAN BUTTER TARTS

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

RUM BUTTER TARTS WITH TOASTED PECANS RECIPE - (3.3/5)

Steps:

• 1. Combine flour and salt in a medium bowl. Cut in butter and lard until butter pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water. Stir into flour mixture, adding up to 1 tbsp (15 mL) more water if needed to just moisten. Press together to form a ball of dough; then flatten, wrap and chill for 30 minutes. 2. Coat cups of a standard 12-cup muffin pan generously with cooking spray or lightly butter. Roll out pastry until thinner than usual for pie crust, about 1/8-inch (0.5-cm) thick. Use a 3-inch (8- cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups forcing dough two-thirds to three-quarters up sides. Use scraps to fill in any breaks, low sides or thin parts. Freeze 10 minutes while making filling. 3. Preheat oven to 400ºF (200ºC). 4. Beat egg lightly with a fork. Gradually add brown sugar, corn syrup, rum, vanilla and melted butter. Stir until smooth. Divide ¼ cup (50 mL) nuts among homemade shells or ½ cup (125 mL) among frozen purchased shells; spoon in filling. Bake 15 minutes or until filling is bubbly and browned. Cool in pans on racks; then run a knife around edges of tarts. Remove tarts from pans. Covered tarts keep for a day or 2 at room temperature and freeze well.

PECAN BUTTER TARTS

Steps:

• Pre-heat oven to 375 degrees F (190 degrees C).
• For Tart Shells:.
• In a food processor, combine the flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Slowly pour 1/8 cup water in through the feed tube until the dough just holds together when pinched. If necessary, add more water to a maximum of 1/4 cup. Do not process more than 30 seconds.
• Turn dough onto work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour.
• After the dough has chilled sufficiently, roll out the dough and cut into 12 - 4 inch rounds. It may be easier to roll the dough between two pieces of plastic wrap, instead of on a floured surface. Gently place the rounds into a 12-cup muffin tin. You may need to coax the rounds into the tin, leaving a fluted edge. Place in the refrigerator for about 30 minutes to firm up.
• While dough is chilling, toast and chop the pecans. Reserve 12 pecan halves, which will be used to top the tarts.
• For Filling:.
• In a medium sized saucepan lightly whisk the eggs. Add the butter, sugar, and cream. Place on medium heat, bring this mixture just to a boil - stir constantly to prevent scorching. Immediately remove from heat and stir in the vanilla extract. (For a runnier filling, remove when filling starts to thicken but has not reached a boil.).
• Place a teaspoon of chopped pecans into the bottom of each tart shell and then fill the unbaked shells with the filling. Top each tart with a whole pecan. Bake for about 15 - 20 minutes or until the pastry is nicely browned and filling is set.
• Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

RUM-GLAZED SPICED PECANS

Steps:

• Line a baking sheet with parchment paper.
• To make the spice mix, place the spices in a small bowl and mix to combine.
• To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
• Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
• Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

RUM TARTS AKA BUTTER TARTS

Steps:

• Place tart shells on cookie sheet.
• Add enough raisins to each tart shell to cover the bottom of the tart.
• Beat egg.
• In sauce pan add brown sugar, cream and butter.
• Heat until butter is melted.
• Add rum.
• Pour small amount of mixture into beaten egg to temper the eggs.
• Add egg mixture back into brown sugar mixture.
• Stir well to combine mixture and egg.
• Pour into tart shells, enough to cover the raisins.
• Bake at 350° until golden brown and bubbling.
• Let cool completely, at least 15 minutes.

PECAN BUTTER RUM TOFFEE

Steps:

• If you haven't already, toast your pecans in the oven.
• Once they are toasted, chop them and sprinkle evenly on a baking sheet that has been coated with butter.
• Place the baking sheet on a heat-proof surface as you are going to pour the hot toffee mixture on it.
• Melt the butter in a heavy large saucepan over medium to medium-high heat.
• Stir in the sugar, water and corn syrup.
• Stir mixture until the sugar is completely dissolved.
• Once the mixture comes to a boil, Do Not Stir.
• Using a pastry brush dipped in water, wash down the sides of the pan to prevent any undissolved sugar crystals from coming into contact with the syrup.
• Attach a candy thermometer to the pan (do not allow the tip of thermometer to touch the bottom of the pan).
• Without stirring, continue cooking to 300°F (hard crack stage).
• When syrup reaches the hard crack stage, immediately remove from heat and stir in the vanilla extract and the LorAnn Oils Butter Rum flavor.
• Carefully pour the toffee mixture onto the prepared baking sheet.
• Cool completely and break into bite-size pieces.
• The Pecan Butter Rum Toffee can be stored at room temperature for 7 days, or frozen for about a month.