Caramel Pecan Tarts

Rusty RedNightBird

(accompanies the story "A Black Walnut Winterfest")


1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
egg, slightly beaten

Caramel Topping
12 vanilla caramels, unwrapped
1 tablespoon milk


Heat oven to 350ºF.

In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.

In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.

In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

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