Petite Pecan Tarts
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 102.5
- Total Fat: 5.2 g
- Cholesterol: 9.0 mg
- Sodium: 56.6 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
View full nutritional breakdown of Petite Pecan Tarts calories by ingredient
Introduction
I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts. I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.Number of Servings: 24
Ingredients
-
8 sheets phyllo dough, thawed
2 tablespoons non-hydrogenated margarine, melted and slightly cooled
1/4 cup brown sugar, packed
1/2 cup light corn syrup
2/3 cups old fashioned oats
1 cup pecans, chopped
1 teaspoon vanilla
pinch salt
1 egg, beaten
1 egg white, beaten
Directions
Preheat the oven to 350 degrees Fahrenheit. Prepare two mini muffin pans with nonstick cooking spray.
Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.
Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.
Makes 24 tarts, one serving each
Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.
Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.
Makes 24 tarts, one serving each
Member Ratings For This Recipe
-
PAXSARAH
I just wanted to point out that "corn syrup" is a completely different ingredient than "high fructose corn syrup" both chemically and in its typical uses. Corn syrup is old school, not a lab creation like HFCS. It should be used sparingly, only in the sense that any refined sugar should be. - 10/13/12
-
JACOBUS57
I am shocked that you would publish ANY recipe with corn syrup. I have been baking pecan pies for years without it, subbing agave nectar and/or maple syrup, both of which have lower glycemic indices, and both of which do not feed a truly dirty, destructive agro-biz. Sub either and you will love it! - 3/23/11
-
JUVE1986
-
LACY701
-
MARYELLEN301
I have a reputation to live up to here, and these definitely measure up! Could be a bit sweeter, but all in all they are great. I will be bringing them to 2 Holiday parties with no apologies. I used the scraps of phyllo to top some sliced apples dusted with cinnamon Splenda. Baked them 20 mins. - 12/10/10
