Pecan Tarts (with revisions)

Makes 5 dozen

Deirdre

ingredients

Dough

Cream:
2 2/3 stick butter
8 oz cream cheese
2 1/4 cup flour
Place in fridge for 1 hour.

Filling

1/2 cup Karo
1/2 cup brown sugar
1 T butter, melted
1 egg
1/2 t vanilla
chopped pecans
Beat eggs. Add brown sugar until smooth. Beat in margarine, vanilla, and pecans. Scrape into heavy sauce pan. Heat until sugar melts (don’t boil).

directions

1
Stuff mini tins with Reynolds Release. Press 1 level tablespoon of dough into mini tart pans evenly on sides and bottom. Spoon filling into dough.
2
Bake at 350 for 20 minutes. Remove from pan immediately after baking.

notes

Make dough in tart thinner. Sprinkle pecans in them. Pour in filling (not too deep). Make 1/2 pumpkin. Used pie recipe but only used 1/2 cup evap milk. Baked about 30 minutes.

Source: Mom's Cookbook