Miniature Pecan Pies I or Pecan Tarts I
2002-07-07- Course: Desserts
- Yield : 24 servings
- Servings : 24 servings
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
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Ingredients
- Crust
- 3 ounces Philadelphia Cream Cheese
- 1 stick butter
- 1 cup flour
- Filling
- 3/4 cup light brown sugar
- 1 egg
- 1 tbsp margarine
- 1 tsp vanilla
- Dash of salt
- 2/3 cup pecans chopped
Directions
Step 1
Allow the butter and cream cheese to soften at room temperature. In a glass bowl, mix cream cheese and butter with a mixer until fluffy.
Step 2
Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape as this will make it easier to ball the dough. Allow the pastry to chill from one-half hour to a few hours.
Step 3
Preheat oven to 350 Fahrenheit.
Step 4
Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate mixture if you aren't using it right away until the muffin tins are ready to fill.
Step 5
Take one pastry portion and cut into 12 equal pieces. Spray your muffin tins lightly with Pam. 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.
Step 6
Bake at 350 degrees for 25 minutes or until light golden brown.
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