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Parmigiano Tomato Tarts with Georgia Pecan Crust

Georgiapecans2

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20
prepare
25
cook
8
serves

INGREDIENTS

1 cup all-purpose flour
1 tsp. sugar
1/4 tsp. salt
5 tbsp. cold butter, finely chopped
1/2 cup Georgia pecan halves, finely chopped
1 tbsp. water
1.0 cup of Filling For Georgia Pecan Crust Magnifying_glass

INSTRUCTIONS

  1. 1
    Preheat oven to 375°F.
  2. 2
    To make crust, combine flour, sugar, and salt. Add butter and work in with fingers, pinching and blending until well mixed.
  3. 3
    Stir in pecans and sprinkle with water. Press firmly mixture into bottom of buttered 9-inch square baking pan. Bake 15 minutes.
  4. 4
    Meanwhile, prepare Filling.
  5. 5
    Pour mixture on top of pre-baked crust and bake 20 – 25 minutes or until set. Cool completely.
  6. 6
    Using oiled 2-1/2 –inch round cutter, cut into 8 rounds. Transfer to individual plates and serve.

notes

Georgia Pecan Commission

Nutrition information per tart: calories: 250 ; protein: 8 g ; carbs: 18 g ; saturated fat: 7 g ; monounsaturated fat: 6 g ; polyunsaturated fat: 2g ; cholesterol: 84 mg ; fiber: 1 g ; sodium: 292.

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