"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pecan Tarts Recipe

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This recipe for Pecan Tarts, by , is from The Brewer Best , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Robinson
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3 oz. Philadelphia Cream Cheese
1 stick butter
1 c. self-rising flour

Filling:
2 T. butter
3/4 c. firmly packed light brown sugar
1/4 t. salt
1/2 t. vanilla
1 egg

Topping:
1 c. chopped pecans

Directions:
Directions:
Crust:
Set cream cheese and butter out and let them soften at room temperature.

Mix softened cream cheese and butter together then slowly add in flour.
Put in covered container in refrigerator for at least 2 hours. It will keep in refrigerator for 2 days.
Take out of refrigerator and make into walnut size balls.
Put in tart pan and press out with your fingers or a tart tamper to make the pie crust.

Filling:
Melt butter, add brown sugar, salt, vanilla and egg. Pour a small amount into each crust and top with pecans.

Bake at 350 for 25 minutes.
Let cool in pans before trying to remove.

 

 

 

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