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Tea Time Tarts have been in my family for years, in fact it's not a holiday get together without these bite size snacks!
But the amount of work required to make the shell for the outside of the tart leaves you wishing you had picked up some pre-made cookies instead!
However by using refrigerated pie crust I have cut the prep time down to 15 minutes! Add that to the 25 it takes to bake the tarts and you have yourself this family favorite in less than an hour!

Step 1: Unwrap the Pie Crust

Remove refrigerated pie crust from their box and lay out on a flat surface.

Step 2: Cut Dough Into Circles

Using a round cookie cutter, or anything with a circular lid, cut circles into the dough.
Take each individual circle and shape into tart molds.

Step 3: Filling

Combine the following in a medium size bowl and spoon into tart crusts.

1 egg
3/4 c. brown sugar
1 tbsp. butter
Salt
2/3 c. chopped pecans
Vanilla flavoring

Step 4: Bake

Bake for 25 minutes at 325 degrees or until filling is firm to the touch.Let cool for 10 minutes before serving.

Sprinkle Tea Time Tarts with powedered sugar for added presentation points!
I'm on my way to try these now, they look fabulously delicious.<br />
Nice way to speed up an otherwise lengthy process. My wife makes these tarts every Christmas as little gift bags. The kitchen smells like Christmas for days. If anyone works with dough, then include cream cheese with unsalted butter to increase moistness and tartness to the sweet of brown sugar, brandy, and pecans. Bon Apetit
What kind of lighting did you use on the presentation shots? I've been trying to work out the best ways to take pictures of the food for months. Yours are quite nice.
I'm not the OP, but when I take photos of food (or other 'close-up' items), I set my camera on macro, and I set-up near a window with noon-to-midday light if possible. I also make sure to use a solid background and a solid dish (so a black cloth and a white dish or vice versa).
Looks delicious!

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