These easy mini pecan tarts feature puff pastry squares filled with brown sugar, butter and pecans. You might want to double the recipe...they're really good!
Heat the oven to 400°F. Stir the brown sugar, butter and pecans in a small bowl.Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cupBake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired.
0.5 cup packed brown sugar2 tablespoons butter, melted0.333 cup chopped pecans0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions2.5 teaspoons confectioners' sugar
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