| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tiny Pecan Tarts

1 cup butter
1 (3-ounce) package cream cheese, softened
2 cups all-purpose flour
3 large eggs
1 3/4 cups firmly packed brown sugar
3 tablespoons butter, softened
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1 cup pecans, chopped

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat 1 cup butter and softened cream cheese with an electric mixer until smooth. Fold in flour until just blended. Flatten dough to a 1-inch thick disk, wrap, and refrigerate for 30 minutes.
3. Grease miniature muffin tins. Divide the dough to make individual tart shells. Shape into prepared pans, extending up the sides.
4. In a small bowl, beat together eggs, brown sugar, softened butter, salt, and vanilla. Stir in chopped pecans. Fill the pastry-lined muffin cups.
5. Bake for 20 minutes, or until the pastry is brown and the filling is set. Cool briefly; then transfer tarts to wire racks.

Makes 24 tarts.