INGREDIENTS

INSTRUCTIONS

Allow the butter and cream cheese to soften.  Mix cream cheese and
butter with a mixer until fluffy. Then (using your hands) mix in the
flour. Separate mixture into four equal parts and flatten each into a
rectangular shape. Allow the pastry to chill for several hours.
Preheat oven to 350 degrees F.  Prepare filling by mixing all
ingredients gently.  Use a spoon, not a mixer. Refrigerate until
muffin tins are ready to fill.  Take one unit of the chilled pastry and
cut into 12 equal pieces.  Roll each piece into a ball and then form
the ball into the muffin  tin in the shape of a crust. Fill each tart
about 3/4 full. Bake at  350 degrees F. for 20 to 30    minutes.  Bake
these until slightly brown.  To remove tarts, just turn the tin  upside
down onto paper towels and then turn the tart right side up on  a
baking rack to cool.  NOTES    Miniature pecan pies cooked in bite-size
individual crusts in tiny  muffin tins -- They are quite delicious.  
You will need to purchase tiny muffin tins, sometimes called "nugget
pans," to make these tarts. They are inexpensive and you can use  these
for various other things. It is best to purchase enough to make  four
dozen at once. The entire four dozen will fit into the oven on  one
rack! It is best to spray these tins with cooking oil before  putting
the crust in.    There is a wooden utensil called a "tart-tamper" that
is a real  time-saver for this recipe. It might be difficult to find.
It is used  to smash the ball to fit the tin so you don't spend a lot
of time  using your fingers.  You dip the tip of the tamper in flour
each time  to prevent sticking to the pastry. It also makes the pastry
look much  more uniform and professional.  : Difficulty:  easy if you
have a tart tamper; moderate otherwise.  : Time:  15 minutes pastry
preparation; several hours chilling; 1 hour  filling, baking and
cooling.  : Precision:  Be precise for the pastry, filling may be
approximate.  : Nancy Foltz  : AT&T Bell Labs, Columbus, Ohio, USA  :
cbdkc1!naf  : Copyright (CUP) 1986 USENET Community Trust  Recipes sent
to me from Bill, wight@odc.net

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1771
Calories From Fat: 843
Total Fat: 96.4g
Cholesterol: 241.3mg
Sodium: 703.3mg
Potassium: 544.4mg
Carbohydrates: 216.2g
Fiber: 4.3g
Sugar: 163.1g
Protein: 18.2g