3 ounces cream cheese, softened
1/2 cup + 1 tablespoon butter, softened
1 cup sifted flour
1 egg
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
dash salt
2/3 cup chopped pecans
Preheat oven to 325F. Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased minature muffin pans. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20-25 minutes until pastry is golden brown.
Note: Kindly donated by my Aunt Jackie
faith Dec 13, 2008
Would make this again.
these are the best tarts i have ever had.I will be making them for christmas as we just love the.
Rosie in Georgia Dec 5, 2008
Would make this again.
My daughter showed me this recipe and I love it!
Kirsten in Rochester, MN Nov 26, 2008
Would make this again.
This is a great recipe! My husband loves these and they don't last long. I'm bringing them to my inlaws tomorrow for thanksgiving. Thanks Aunt Jackie
A cookie baker Nov 22, 2008
Would make this again.
cool
Lynn in A displaced southerner Dec 23, 2007
Would make this again.
This is my standby favorite! I originally found this in a BHG cookbook many moons ago. They are truly totally awesome, words cannot describe sufficiently. The only advice I can give is to use the stand mixer only to cream the butter and cream cheese, I mix the flour in by hand. Also, look for the little tool for pressing the dough into the tins, dust this tool with confectioners sugar to prevent sticking/frustration!
