-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
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.
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.
Lightly grease four 4 inch tart pans with removable bottoms. Roll
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
br>Remove ring and slide tart carefully onto serving platter while
or making the Raisin Butter Tart. In a mixing bowl, mix
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.
1/2 -inch round tart pan with removable bottom. Pierce
ven door closed. (In other recipes I have read that one
o use.
For the Tart----------------.
Preheat the oven to
190 degrees C).
For Tart Shells:.
In a food
rease a 9 inch fluted tart pan and line with rolled
Preheat oven to 375 degrees. Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
Combine sugar and corn syrup. Add eggs and beat until smooth. Add pecans and vanilla, and teaspoon of melted butter and mix well. Set aside.
Toss apples with lemon juice. Spread apples on bottom of pie crust and pour pecan mixture over apples. Fold edges of pie crust over filling.
Bake pie until set, about 45 to 50 minutes.
ven to 375.
Grind pecan halves,flour and brown sugar
uffin pan (24 cup). Mini-tart shaper (optional but highly recommended
9 inch flan or tart pan with a removable, fluted