"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream Cheese Tarts Recipe

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This recipe for Cream Cheese Tarts, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 stick softened butter or margarine
3 oz. cream cheese
1 C. flour

Directions:
Directions:
MIx dough, form into balls and press into tart tins.

Filling:
6 oz. softened cream cheese
1 Egg
1/2 C. sugar
2 T. lemon juice
grated lemon rind
5 T. sour cream
Beat cream cheese with sugar until light and fluffy, add egg and beat well. Add lemon juice, lemon rind and sour cream and beat until smooth. Fill tarts shells and bake at 400 for about 15 to 20 minutes -- watch close -- you don't want to dry them out and brown the tops.

Personal Notes:
Personal Notes:
These are bite size tarts -- like the pecan tarts. I think June created this recipe herself. They are always a popular hit on the Christmas cookie tray. Also freeze well.

 

 

 

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