Raisin Pecan Tarts
Cream cheese and butter form a rich, tender crust perfect for sweet tart fillings like raisins and pecans, ideal for elegant desserts or teatime treats.
Ingredients
Instructions
- Cream the cream cheese and butter together until smooth.
- Add the cake flour and mix until a dough forms.
- Divide the dough into three equal parts.
- Wrap each part in plastic wrap and refrigerate for one hour.
Tips & Substitutions
For a lighter version, consider substituting half of the cream cheese with Greek yogurt. When mixing the dough, avoid overworking it to ensure a tender crust. You can also add a pinch of salt to enhance the flavor. If you prefer a different nut, walnuts can be a great alternative to pecans. For a touch of sweetness, you might sprinkle some sugar on top before baking.
Serving Suggestions
These tarts are delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with coffee or a cup of tea. For an elegant touch, drizzle with caramel sauce or serve alongside a fresh fruit salad for a balanced dessert.
Storage & Reheating
Store the tarts in an airtight container in the refrigerator for up to a week. If you have leftovers, they can be reheated in a preheated oven at 350°F for about 5-10 minutes or until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Pecan Tarts contains roughly 585 calories, with 8g protein, 35g carbohydrates, and 46g fat. It is an excellent source of iron (21% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the tarts?
Yes, these tarts freeze well. After baking, allow them to cool completely, then wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months. To serve, thaw in the refrigerator overnight before reheating.
What can I use instead of cake flour?
If you don't have cake flour, you can make a substitute by measuring out one cup of all-purpose flour and removing two tablespoons. Then, add two tablespoons of cornstarch to create a lighter texture suitable for this recipe.
How do I know when the tarts are done baking?
The tarts are done when the edges are golden brown and the centers are set but slightly soft. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Keep an eye on them to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).