Pecan Tarts
Crust
3 oz. cream cheese
½ cup margarine or butter
1 cup sifted flour
Blend together, and slightly chill dough.
Filling
1 egg
¾ cup brown sugar
1 tablespoon soft butter
1 teaspoon vanilla
Dash of salt
Mix together thoroughly, but not too frothy.
Have ready 2/3 cup chopped
pecans.
Remove small amount of dough; roll into a small ball, then press into
small, fluted tart pans. Add a few
pieces of chopped pecans. Fill until
half full with filling, then add more pecans. (There is usually a lot of filling
left over; do not overfill pans!)
Place filled tart pans on baking sheet.
Bake at 325 degrees for 20 – 25 minutes.
Cool for a few minutes in pans, then remove.
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