| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Cheese |
30 |
Servings |
INGREDIENTS
| 8 |
tb |
Butter, softened |
| 3 |
oz |
Cream cheese, softened |
| 1 |
c |
Sifted a-p soft wheat |
|
|
Flour |
| 2/3 |
c |
Chopped pecans |
| 1 |
|
Egg |
| 3/4 |
c |
Brown sugar |
| 1 |
tb |
Butter, softened |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
PASTRY DOUGH
FILLING
Prehead oven to 325F. Mix together the butter and cream cheese in a small
bowl or food processor. Add the flour and blend thoroughly. Divide and
shape into 30 balls. Wrap all 30 balls together in plastic wrap and chill
slightly. Place each ball in a tiny ungreased fluted tart pan or muffin
cup. Line the pans by pressing the dough with your fingertips against the
bottoms and sides. For the filling, place half the pecans in the
dough-lined pan. Beat together the egg, sugar, butter, vanilla, sand salt
until all lumps are gone. Pour the egg mixture onto the pecan topped dough.
Dot with the remaining pecans. Bake for 25 minutes or until the filling is
set. Cool 5 minutes on a rack and remove from the pans before they are
cool, as the caramel will set. These tiny tarts freeze easily.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Nov 29, 98
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