Butter Pecan Tartlets Recipe

Ingredients <br>- TART SHELLS <br>- 1 3/4 cups all-purpose flour <br>- 1/2 cup LAND O LAKES® Butter, softened* <br>- 1/2 cup sugar <br>- 1 egg <br>- 1 teaspoon almond extract <br>- FILLING <br>- 1 cup powdered sugar <br>- 1/2 cup LAND O LAKES® Butter <br>- 1/3 cup dark corn syrup <br>- 1 cup chopped pecans <br>- 36 pecan halves <br><p></p>Directions <br>step 1: Heat oven to 400 degrees F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. <br>step 2: Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven to 350 degrees F. <br>step 3: Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans. <br>step 4: Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans. <br>

Ingredients
- TART SHELLS
- 1 3/4 cups all-purpose flour
- 1/2 cup LAND O LAKES® Butter, softened*
- 1/2 cup sugar
- 1 egg
- 1 teaspoon almond extract
- FILLING
- 1 cup powdered sugar
- 1/2 cup LAND O LAKES® Butter
- 1/3 cup dark corn syrup
- 1 cup chopped pecans
- 36 pecan halves

Directions
step 1: Heat oven to 400 degrees F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
step 2: Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven to 350 degrees F.
step 3: Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans.
step 4: Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans.

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