This recipe for Mini Pecan Tarts, by Carolyn Mathias, is from Fruitland Farm's Finest,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Pillsbury refrigerated pie crusts ¾ c light brown sugar 1 egg 1 tsp melted butter ½ tsp salt 1 tsp vanilla ¾ c finely chopped pecans
Using a 2-inch biscuit cutter, cut the pie crusts and carefully push into a mini-muffin pan that has been sprayed. Mix together ingredients for filling and fill shells. Bake at 300 for approximately 20 minutes. Do not overcook. Makes 24 tarts.
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