Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Pies Cheese
Amount Measure Ingredient -- Preparation Method
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Pastry Dough:
8 tb Butter -- softened
3 oz Cream cheese -- softened
1 c A-P soft wheat flour -- sifted
Filling:
2/3 c Pecans -- chopped
1 Egg
3/4 c Brown sugar
1 tb Butter -- softened
1 ts Vanilla
1/8 ts Salt
Preheat oven to 325 F.
Mix together the butter and cream cheese in a small bowl or food
processor. Add the flour and blend thoroughly. Divide and shape
into 30 balls. Wrap all 30 balls together in plastic wrap and
chill slightly. Place each ball in a tiny ungreased fluted tart
pan or muffin cup. Line the pans by pressing the dough with your
fingertips against the bottoms and sides.
For the filling, place half the pecans in the dough-lined pan.
Beat together the egg, sugar, butter, vanilla, and salt until all
lumps are gone. Pour the egg mixture onto the pecan topped dough.
Dot with the remaining pecans. Bake for 25 minutes or until the
filling is set. Cool 5 minutes on a rack and remove from the pans
before they are cool, as the caramel will set. These tiny tarts
freeze easily.
