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Butter Tarts in Phyllo Pastry
Nb persons: 8
Yield: 12 Tarts
Preparation time:
Total time:
Source: Helen's Cook Book
6 Sheets Phyllo Pastry
1 Large Egg
1/2 Cup Brown sugar (Packed)
1/2 Cup Corn Syrup
2 T. Melted Butter
1 Tsp. Vanilla
1 Tsp. Fresh Lemon Juice
1/3 Cup Coarsely chopped Pecans
Method:
1. Place the phyllo pastry between two sheets of waxed pastry
and cover with a damp tea towel.
2. Place 1 sheet on a work surface, keeping the remaining
sheets covered. Brush the phyllo with some of the melted
butter; top with a second sheet. Continue stacking the
sheets of phyllo, brushing each with melted butter, until
you have a stack of 6. Brush the top sheet well with butter
Cut in 12 even squares. Press the squares evenly into
12 muffin cups.
3. Filling:
In a bowl, beat the egg well with a whisk then whisk the sugar,
corn syrup, butter, vanilla and lemon juice. Stir in the nuts.
Spoon the filling evenly into the prepared phyllo cups, being
careful not to let the filling come up above the pastry. (They
will appear half-full.
4. Bake in the botton third of a 375 degree oven until the pastry
is golden (about 15 minutes) Place the pan on a rack to
cool completely.
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