This is a simple delight idea for a Mother’s Day treat to share.  I created this recipe today and you can easily decrease the number of little mini tassies or tiny pies by just using the number of small dessert bites you want to enjoy or share.

Ingredients

1 box of mini tart shells (~1″ wide by 1/2″ tall)

32               pecan halves

16 tsp         apricot jam

8 tsp           melted butter

2 tbsp         organic brown sugar

Directions

  1.  Arrange the mini tart shells in a heavy cast iron skillet.  
  2.  Add 1/2 tsp jam inside each mini tart shell.
  3.  Top with 2 pecan halves placed over the jam in each tart.
  4.   Drizzle each tart with melted butter.
  5.   Top with a sprinkle of organic brown sugar.
  6.   Turn stovetop or grill onto medium/low heat.
  7.   Place skillet over the heat just until jam starts to melt slightly.
  8.   As an alternate cooking method, preheat convection or toaster oven to 350 degrees                                                                    and bake the tarts on a baking sheet or mini muffin pan.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com