"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Tiny Pecan Tarts Recipe

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This recipe for Tiny Pecan Tarts, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Jameson
Added: Sunday, August 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
2 Sticks (1 Cup) Unsalted Butter, at Room Temperature
1 Package (8 Oz. Each) Cream Cheese
2 Cups All-Purpose Flour

Pecan Filling:
3 Large Eggs, Slightly Beaten
1-3/4 Cups Packed Brown Sugar
3 Tbsp. Butter, Softened or Melted
1/4 Tsp. Salt
3/4 Tsp. Vanilla Extract
1 Cup Pecans, Coarsely Chopped

Directions:
Directions:
Dough: In a large bowl with an electric mixer, beat butter and cream cheese until blended. Beat in flour just until blended. Flatten dough into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes.

Heat oven to 375 degrees. Have ungreased miniature muffin pans ready. (Mini muffins measure 1-1/4 inches across the bottom.) Makes 48, but your can bake in batches.

Divide dough into quarters. Roll each into a 6 inch log. Cut each log into 12 pieces. With floured hands, flatten each piece into a 3 inch round and fit into a muffin cup (dough will extend above cup).

Filling: Beat eggs, brown sugar, butter, salt and vanilla until well mixed. Spoon 2 tsp. of filling into each pastry-lined muffin cup. Top with pecans.

Bake 20 minutes, or until pastry is brown and filling is set. Cool briefly in pan on a wire rack, then remove to rack to cool completely.

Number Of Servings:
Number Of Servings:
Makes 48 Mini Muffins
Personal Notes:
Personal Notes:
A lady I work with brings these to work fairly often. Really good.

 

 

 

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