Leslie Malcoun's Pecan Tartlets - 12g Carbs, 1g Fiber
From: EatingWell - December 2005/January 2006
Catherine Schumacher used to make hundreds of Christmas cookies for
her family and friends. She even defrosted frozen leftovers for Fourth
of July picnics at her Michigan farm. Her granddaughter, Leslie Malcoun,
took over the baking when she got married more than 30 years ago, and
to this day spends hours on old family favorites and experimenting with
new recipes. Assistant Editor Carolyn Malcoun can't imagine Christmas
without her mom's delightful mini pecan tarts.
Makes: 24 tartlets
Active Time: 35 minutes
Total Time: 2 hours (including chilling & cooling times)
Nutrition Profile - - Low carbohydrate
--> Dough
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
4 oz reduced-fat cream cheese, (Neufchatel), softened
1/4 cup canola oil
--> Filling
1 large egg, beaten
1 cup chopped pecans
3/4 cup packed brown sugar
1 Tbsp unsalted butter, melted
1 tsp vanilla extract
To prepare dough:
Mix whole-wheat flour, all-purpose flour, butter, cream cheese and
oil in a large bowl with a wooden spoon just until a coherent dough
forms. Refrigerate the dough for 30 minutes to reduce its stickiness.
Position rack in lower third of oven; preheat to 350 degrees F.
Roll the dough (it will be soft) into a 15-inch log. Cut the log in
half, then cut each half into quarters, then cut the quarters into
thirds to yield 24 equal portions, about 1 tablespoon each. Press
each piece of dough into a mini muffin cup, making a well in the
center and pressing the dough up the sides of the tin to form a
tartlet shell.
To prepare filling:
Combine egg, pecans, brown sugar, butter and vanilla in a large bowl.
Divide the filling evenly among the 24 tartlet shells.
Bake the tartlets for 10 minutes. Reduce the oven temperature to
325 degrees F and bake until the filling is puffed and the crust is
lightly golden, 10 to 12 minutes more. Let cool in the pans on a
wire rack for 10 minutes. Turn the tartlets out and let cool
completely, about 30 minutes.
Make Ahead Tip:
Store in an airtight container at room temperature for up to 5 days
or freeze for up to 1 month.
Equipment: Two 12-cup mini muffin pans
Serving Size: 1 tartlet
Nutrition per Serving:
152 Calories, 11g Fat, 4g Sat, 4g Mono, 23mg Cholesterol, 2g Protein,
12g Carbs, 1g Fiber, 18mg Sodium, 32mg Potassium
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 2 fat
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