Petite Pecan Tarts
Introduction
I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.
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
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
Number of Servings: 24