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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tiny Pecan Tarts Recipe

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This recipe for Tiny Pecan Tarts is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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