Pecan Tarts
Makes 24 mini-tarts
Ingredients
For the Shells
- 3 oz cream cheese
- ½ cup softened butter
- 1 cup flour
For the Filling
- 1 egg
- ¾ cup brown sugar
- dash of salt
- 1 tbsp butter, softened
- 1 tsp vanilla
- ⅓ cup chopped pecans
- 24 whole pecans
Special Equipment
- mini-muffin tins
How-to
Make the Shells
- Mix the cream cheese and butter
- Mix in the flour
- Chill in refrigerator for 1 hour
- Make about 2 dozen 1" balls
- Press against sides of ungreased muffin tins to form shells
Prepare the Filling & Bake
- Preheat oven to 325º
- Beat 1 egg and add 3/4 cup brown sugar, a dash of salt, 1 tbsp softened butter, 1 tsp vanilla and 1/3 cup chopped pecans
- Distribute mixture evenly into the tart shells
- Top each tart with a whole pecan
- Bake for 25 minutes
Anne's Serving Suggestion
- Place pecan tarts in liners (optional) on a round plate covered with a doily. Makes a beautiful presentation!