My mother loved to make holidays special for me and my sister…
She surprised us with small thoughtful gifts and sweet little treats — no matter how unimportant or inconsequential the holiday.
One treat I remember? Her pecan tarts.
This Valentine’s Day I’m recreating these tarts for my own children, only with less processed and more wholesome ingredients, of course! Instead of conversational hearts, we’ll indulge in one of my favorite childhood treats. And each child will get an annual Valentine’s Day homemade bookmark poem, too!
Mama’s Pecan Tarts
These lovely tarts are delicious using less processed and more wholesome ingredients, of course. Enjoy!
Ingredients
Pastry
- 6 tablespoons grass-fed butter
- 4 ounces homemade yogurt cheese * or organic cultured cream cheese
- 1 cup sprouted spelt flour needs to be triple sifted
Pecan Filling
- 1 cup Rapadura
- 2 tablespoons grass-fed butter melted
- 1 teaspoon vanilla extract
- 2 organic or pastured eggs
- 1 cup pecans ** preferably soaked and dehydrated
Instructions
Pastry
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With a pastry cutter or by hand, incorporate butter into 1 cup of spelt flour until little balls of dough form.
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Using clean hands, mix in the yogurt cheese (cream cheese) to the flour and butter until one large ball of dough forms.
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Separate the dough into 24 small balls (for baking in a mini tart pan) or 12 larger balls (for baking in a regular muffin pan), depending on your baking preference.
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Refrigerate the balls of dough for at least 2 hours.
Pecan Filling
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Prepare the pecan filling while dough is chilling.
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In a medium sized glass bowl, mix the butter and Rapadura until smooth.
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Add 1 beaten egg at a time, then vanilla.
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Fold in chopped pecans.
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Put aside until ready to fill the pastry shells.
Assemble and Bake:
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Remove dough from refrigerator and press into muffin molds directly or into muffin cups within molds.
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Dough should be almost to top of mold/cup, evenly spread out.
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Once all the molds are filled, gently spoon in pecan filling to about 1/4 inch below top of pastry.
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Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
Recipe Notes
- *See how here. If using fresh yogurt cheese, make sure to prepare it the night before this recipe.
- **See how to soak and dehydrate nuts here.
- I hope you enjoy this decadent treat as much as I have over the years. The tarts should keep at least a week -- any more than that, I'm not sure since they've always disappeared by then. 😉
May you and those you love be blessed this Valentine’s Day. Are you planning anything special?
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
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My husband and I are planning to cook together. I love your tradition of giving bookmarks! What a sweet gift. My mother always made Valentine’s Day special too.
A little late, but thank you, Jenny. the kids enjoy their book marks. My little guy- 2- got one with tractors, puppies and a big rig- no poem, but things he adores. : ))))
We are going over to a friend’s house with two other families for a crawfish boil, grain-free strawberry shortcake, and healthy-ish margaritas! These sound so delicious, and the photo is just beautiful.
Thanks, Lindsey! I hope you had a wonderful time!
I noticed that you are using triple sifted spelt flour. I have been trying to make 100% whole spelt sourdough bread and even though I have changed the amount of sourdough, and done all the recommended suggestions for making a 100% whole Spelt sourdough bread, I am still making bricks! – I am coming to the conclusion that these whole grains with their dense fiber content will never come out to be acceptable for our modern taste. I also notice that many of these whole grain recipes are using unbleached flour for half or more of the flour content. Additionally, my loaves burst open although I’ve cut deep slits in the dough and use a steaming oven. So utterly frustrating :>)
Are there any seasoned 100% sourdough makers that can educate me on this subject, using this recipe (link below) This is a recipe which I have tried several time, and yes, it comes out a brick! Her pictures looks so very yummy, and is not burst at the top! What am I doing wrong….maybe she is not using 100% whole spelt???
http://www.motherearthnews.com/real-food/sourdough-spelt-bread.aspx#ixzz2mpHu6EXc
Maria Atwood
traditionalcook.com
Hello Maria,
I have not looked at the recipe below, but have created a sourdough loaf using all whole wheat for our family. Please look at my past blog posts and you will find one for sourdough bread. If you have any questions, please do not hesitate to ask. Bread making used to put me in somewhat of a cross mood, now it is easy and enjoyable- once finding the right mix. Let me know if you try it.
Blessings!