For Pecan Cream Filling: A day before you make
ough into four 4-inch tart pans (or one 9 or
25.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars
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.
Lightly grease a 9 inch tart pan.
Stir flour into
You will need a tart pan with a removable bottom
0mins.
To make part filling, combine egg, ricotta cheese, parmesan
ottom fluted tart pan.
Freeze while preparing filling.
For filling, whisk
To Make The Apple Filling: In a large skillet over
Mix filling as directed.
Add flour.
Bake in tart shells for 35 minutes at 325\u00b0 to 350\u00b0.
Makes 12 tarts.
Preheat oven to 350 degrees F (175 degrees C).
Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
ough in tart pans.
Set aside.
MAKE PIE FILLING::.
Scatter pecan halves in prepared tart shell.
Bring sugar and corn syrup to a rolling boil.
Remove from heat; stir in butter and finely-cut chocolate.
Beat eggs.
Pour syrup mixture slowly into eggs, whipping constantly.
Pour filling over pecans, making sure that they are well-covered with filling.
Bake at 350\u00b0 for about 40 minutes, until filling is set, and a table knife inserted into center comes out clean.
old before assembly.
Prepare Filling:
Place sugar, flour and
br>Gently pour the filling into the tart shell and smooth the
9 1/2-inch tart pan, preferably with a removable
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.
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 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
oisten mixture Coat bottom of tart pan with cooking spray and