Email to Mona Durdel      

pecon tarts

Source of Recipe

NET
TIBY PECON TARTS
1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4 eggs
3 cups packed brown sugar
4 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (18
degrees C) for about 30 minutes or until delicately brow

Pecan Tassies


1 (3 ounce) package cream cheese, softened
1/2 cup butter
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup chopped pecans
24 pecan halves

To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour.
Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan.
Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.