PECAN TARTS

INGREDIENTS :

• 1- 3oz. pkg. cream cheese, softened
• 1 stick of margarine or butter, softened
• 1 C. flour
• Dash of salt
• Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
• Filling:
• 2 eggs, beaten
• 1 C. brown sugar
• 2 T. margarine or butter, melted
• 1 tsp. vanilla
• Dash of salt
• 1 C. pecans, chopped

DIRECTIONS :

1. Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with a beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells.
2. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes.
3. Cool slightly before removing from pans.
4. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

PECAN TARTS

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• 1- 3oz. pkg. cream cheese, softened
• 1 stick of margarine or butter, softened
• 1 C. flour
• Dash of salt
• Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
• Filling:
• 2 eggs, beaten
• 1 C. brown sugar
• 2 T. margarine or butter, melted
• 1 tsp. vanilla
• Dash of salt
• 1 C. pecans, chopped

Instructions

1. Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with a beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells.
2. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes.
3. Cool slightly before removing from pans.
4. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite