pecan tarts cover issue

[roses31077]

can anyone help me please?! a few months ago, there was an issue of cooking light with some kind of pecan tart cups on the cover. the recipe was great, and i was looking forward to trying it. unfortunately, by circumstances beyond my control, the magazine went out with the papers. if anyone happens to have this recipe, i would greatly appreciate it if you could please send it to me. thanks in advance to anyone who can help.

rosa http://www.cookinglight.com/bbs/smile.gif

[lu lu]

I actually just made these last night. They were great! I don't have that issue with me, but you might be able to do a search for it. They are called Pecan Tassies from the Nov. 2000 issue. Good luck!

[Laura B]

Here is the recipe:

* Exported from MasterCook *

Pecan Tassies in Cream Cheese Pastry

Recipe By :Cooking Light Magazine. November 2000. Page: 174.
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 Dash salt
1/4 cup (2 ounces) 1/3-less-fat cream cheese -- softened
2 tablespoons butter or stick margarine, softened
2 tablespoons fat-free milk
Cooking spray
Filling:
1/3 cup finely chopped pecans
1/2 cup packed brown sugar
1/3 cup light-colored corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 large egg white

Directions.
1. Preheat oven to 350 degrees.

2. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

3. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

4. To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

5. Bake at 350 degrees for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack. Yield: 2 dozen tassies (serving size: 1 tassie).

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Per Serving (excluding unknown items): 42 Calories; trace Fat (5.0% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : One way to serve these tassies (miniature tarts) during the holidays is on a dessert bar, with an assortment of winter fruits and hot drinks.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Leonard]

I made these last week and was not impressed. They were on the cover of the Nov issue. The flavor was okay at best. Won't make these again!!

[roses31077]

Originally posted by lu lu:
I actually just made these last night. They were great! I don't have that issue with me, but you might be able to do a search for it. They are called Pecan Tassies from the Nov. 2000 issue. Good luck!

Thanks. Someone else had the recipe. I appreciate your help though.

[roses31077]

Thank you so much for the recipe. I appreciate it.

[karenv]

I made this recipie for Christmas and it was a huge hit!!! They were just mouth watering.

Karen