Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
-inch, removable-bottom fluted tart pan.
Freeze while preparing
Preheat oven 350
Combine first 10 ingredients
Stir well with whisk
Stir in pecans
Roll dough into 13in circle
9 in tart pan
Trim excess crust
Spoon sugar mixture into crust
Bake for 45 minutes or until center is set
Cool completely on wire rack
Place chocolate in microwave safe bowl
microwave on HIGH 1 minute
stir until smooth
drizzle chocolate over tart
Prepare Pecan Crust; cool completely on wire
10 1/2-inch tart pan with removable bottom (or
he top edges so the mini pie shells are uniform and
nd spread over bottom of tart shell pan.
Bake 10
Heat oven to 350\u00b0.
Beat first 2 ingredients until fluffy. Stir in combined flour and 3/4 cup oats.
Press onto bottom and sides of 9-inch tart pan or pie plate.
Bake 20 to 25 minutes or until golden brown.
Cool completely.
Beat eggs, corn syrup, brown sugar, 1/4 cup margarine and bourbon until blended.
Stir in 1 cup pecans and remaining 2/3 cup oats.
Pour into crust.
Decorate top with pecan halves.
Bake an additional 25 to 30 minutes or until filling is set.
Makes 8 servings.
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
ottoms and sides of the mini muffin tins with cooking spray
Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust.
Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.
Preheat oven to 325\u00b0.
Combine sugar and butter in mixing bowl. Mix until fluffy.
Add egg and flour to sugar/butter mixture. Combine well.
Press into 11-12 inch tart pan.
Bake until lightly browned, about 20 minutes.
Toast pecans at 350\u00b0F for about 20 minutes shaking half way through.
Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
Gently fold in cranberries and pecans.
Pour into tart crust and bake for 40-45 minutes.
Cool.
Spread cheese on pecan half.
Top with another pecan half.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
an (24 cup). Mini-tart shaper (optional but highly recommended
nch/3-cm-deep fluted tart pans and gently press the
or later use.This dough recipe can be used to make