Holiday Pecan Tarts
Cyndi Rinehart
ingredients
- Tart dough:
- 3 ounce package of cream cheese
- 1 cup sifted flour
- 1/2 cup softened butter, not margerine
- Filling:
- 2/3 cup chopped pecans
- 3/4 cup brown sugar
- 1 egg
- 1 tablespoon soft butter
- dash of salt
directions
Cream butter and cream cheese. Add flour and mix well. Chill in refrigerator for 1 1/2 hours. Form into 1 inche balls. Place in tea-size muffin pans and shape to top of cup. Combine filling ingredients until smooth. Add mixture to each pastry cup but not full. Top with a few chopped pecans. Bake at 325° for 25 minutes
notes
Make sure tart is cooled before packaging for storage.
Source: June Elsten
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