Mini Pecan Pies with Tangerine Crema

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  • Makes: 12 servings
  • Makes: 12 tarts
  • Prep: 35 mins
  • Bake: 25 mins 325°F
  • Cool: 25 mins

Mini Pecan Pies with Tangerine Crema

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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 degrees 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.

From the Test Kitchen

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

Ginger-Spice Pastry

Directions

  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.
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Nutrition Facts (Mini Pecan Pies with Tangerine Crema)

  • Per serving:
  • 374 kcal ,
  • 21 g fat
  • (9 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 60 mg chol. ,
  • 207 mg sodium ,
  • 43 g carb. ,
  • 1 g fiber ,
  • 15 g sugar ,
  • 4 g pro.
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