Mini Pecan Pies with Tangerine Crema

Prep Time:
35 mins
Bake Time:
25 mins
Cool Time:
25 mins
Total Time:
35 mins
Servings:
12
Yield:
12 tarts

Ingredients

  • ½ cup Mexican crema or sour cream

  • 2 tablespoon packed brown sugar

  • 1 teaspoon finely shredded tangerine peel

  • 1 recipe Ginger-Spice Pastry

  • 1 egg

  • 1 egg yolk

  • ½ cup light-color corn syrup

  • cup packed brown sugar

  • 2 tablespoon butter, melted

  • 2 tablespoon tangerine juice

  • ½ teaspoon vanilla

  • ¾ cup pecan halves

  • Finely shredded tangerine peel (optional)

Ginger-Spice Pastry

  • 2 ½ cup all-purpose flour

  • 2 tablespoon packed brown sugar

  • 1 teaspoon ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon ground allspice

  • ¼ teaspoon ground nutmeg

  • ½ cup butter, cut up

  • ¼ cup shortening

  • 8 tablespoon cold water

Directions

  1. For tangerine crema, in a small bowl stir together Mexican crema, the 2 tablespoons brown sugar, and the 1 teaspoon tangerine peel; cover and chill until serving time.

  2. Prepare Ginger-Spice Pastry dough. Preheat oven to 325°F. On a lightly floured surface, roll half of the pastry dough to about 1/8 inch thick. Using a 4-inch round cutter, cut six circles from the dough, rerolling scraps as needed. Repeat with the remaining dough portion to make 12 dough circles total. Gently press dough circles into 12 ungreased 2-1/2-inch muffin cups; set aside.

  3. In a medium bowl combine egg, egg yolk, corn syrup, the 1/3 cup brown sugar, the 2 tablespoons melted butter, tangerine juice, and vanilla. Beat with a fork until combined. Stir in pecans. Divide mixture evenly among dough-lined muffin cups.

  4. Bake for 25 to 30 minutes or until filling is bubbly and pastry is golden brown. Cool mini pies in muffin cups on wire racks for 5 minutes. Carefully remove mini pies from muffin cups. Cool mini pies on wire racks for at least 20 minutes before serving. Serve mini pies with tangerine crema. If desired, garnish with additional finely shredded tangerine peel.

Ginger-Spice Pastry

  1. In a large bowl stir together flour, the 2 tablespoons brown sugar, ginger, salt, allspice, and nutmeg. Using a pastry blender, cut in the 1/2 cup butter and shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, using 1 tablespoon at a time, until all dough is moistened. Form the dough into a ball. Divide dough in half.

Mini Pecan-Cherry Pies with Tangerine Crema:

Prepare Mini Pecan Pies with Tangerine Crema as directed, except decrease pecan halves to 1/2 cup and add 1/2 cup dried snipped cherries along with the pecans.Nutrition Facts per serving Mini Pecan-Cherry Pies with Tangerine Crema: 375 calories, 4 g protein, 48 g carb., 20 g total fat (9 g sat. fat), 60 g cholesterol, 2 g fiber, 10% Vitamin A, 3% Vitamin C, 208 mg sodium, 4% calcium, 9% iron

Mini Pecan-Chocolate Pies with Tangerine Crema:

Prepare Mini Pecan Pies with Tangerine Crema as directed, except sprinkle 1/3 cup chopped Mexican chocolate or miniature semisweet chocolate pieces evenly over unbaked pastry dough in muffin cups.Nutrition Facts per serving Mini Pecan-Cherry Pies with Tangerine Crema: 375 calories, 4 g protein, 48 g carb., 20 g total fat (9 g sat. fat), 60 g cholesterol, 2 g fiber, 10% Vitamin A, 3% Vitamin C, 208 mg sodium, 4% calcium, 9% iron

Nutrition Facts (per serving)

374 Calories
21g Fat
43g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 374
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 45%
Cholesterol 60mg 20%
Sodium 207mg 9%
Total Carbohydrate 43g 16%
Total Sugars 15g
Protein 4g
Vitamin C 1.8mg 9%
Calcium 40.4mg 3%
Iron 1.6mg 9%
Potassium 100mg 2%
Folate, total 56.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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