Petite Pecan Tarts

By MaryEllen

I love to increase the nutrition of baked goods by adding whole grains. That's the secret to these pecan tarts.

Ingredients

• 8 sheets filo dough, thawed
• 2 tablespoons non-hydrogenated margarine, melted and slightly cooled
• 1/4 cup brown sugar, packed
• 1/2 cup light corn syrup
• 2/3 cups old fashioned oats
• 1 cup pecans, chopped
• 1 teaspoon vanilla
• pinch salt
• 1 egg, beaten
• 1 egg white, beaten
• Makes 24 tarts, one serving each
• Nutritional Info
• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 102.5
• Total Fat: 5.2 g
• Cholesterol: 9.0 mg
• Sodium: 56.6 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 1.0 g
• Protein: 1.6 g

Details

Preparation time 15mins
Cooking time 40mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit. Prepare two mini muffin pans with nonstick cooking spray.

Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.

Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.

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I have a reputation to live up to here, and these definitely measure up! Could be a bit sweeter, but all in all they are great. I will be bringing them to 2 Holiday parties with no apologies. I used the scraps of phyllo to top some sliced apples dusted with cinnamon Splenda. Baked them 20 mins.