My Aunt Jackie’s mini Pecan Tarts are flavorful mouthfuls made in a mini muffin pan. She gave me this recipe long ago and it’s always been one of my favorite cookies to make every holiday season. These are just like little bite-sized pecan pies! People who find pecan pie to be too sweet will love the juxtaposition of the buttery crust with just a little bit of the sweet pecan filling. Canadians will find they ressemble very small pecan butter tarts, and these are also often called Pecan Tassies.
Ingredients
3 ounces cream cheese, softened
1/2 cup + 1 tablespoon butter, softened
1 cup sifted flour
1 large egg
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
dash salt
2/3 cup chopped pecans
Directions
- 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 greased miniature muffin pans. Silicone mini muffin pans are strongly recommended for easy removal. Alternately, to help with removal, cut parchment paper into little strips and place one in each tart form. The paper strip should extend above the rim on each side, making little handles when it’s time to remove the tarts from the pan. 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. While still warm, slide a very sharp knife around the outside of the tarts to remove.
Notes
- Kindly provided by my “aunt” Jackie Crocker.
