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

  1. Mix the cream cheese and butter
  2. Mix in the flour
  3. Chill in refrigerator for 1 hour
  4. Make about 2 dozen 1" balls
  5. Press against sides of ungreased muffin tins to form shells

Prepare the Filling & Bake

  1. Preheat oven to 325º
  2. 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
  3. Distribute mixture evenly into the tart shells
  4. Top each tart with a whole pecan
  5. 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!