MINI PECAN TARTS
From spinach1948 14 years ago
- 30 minutes to make
- Serves 20
The flaky crust combined with a rich center makes these little tarts a satisfying snack. They look so appealing on a pretty platter and make a great finger-food dessert. These freeze well. This recipe is adapted from Taste of Home magazine Dec/Jan 1995.
Ingredients
- Ingredients: shopping list
- 1 Package ( 3-oz ) light cream cheese, softened shopping list
- ½ cup margarine, softened shopping list
- 1 cup all-purpose flour shopping list
- ¼ tsp. salt shopping list
- Filling: shopping list
- 1 egg shopping list
- ¾ cup packed dark brown sugar shopping list
- 1 Tbs. margarine, melted shopping list
- 1 tsp. vanilla extract shopping list
- 2/3 cup chopped pecans shopping list
- Maraschino cherry halves shopping list
How to make it
- In a mixing bowl, beat cream cheese and margarine; blend in flour and salt. Chill for 1 hour. Shape into 1-inch balls; press into the bottom and up the sides of greased mini-muffin cups. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into shells. Bake at 325 for 25 – 30 minutes. Cool in pan on a wire rack. Decorate with maraschino cherries if desired.
The Rating
Reviewed by 6 people-
More high 5!!
cuzpat
in Sikeston loved it
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1995 - that's almost an antique recipe! Mmmmm - thanks for sharing!
jett2whit
in Union City loved it
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Like it too
hungrybear
in Miner loved it
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