Pecan Tarts

By prairiemama

The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They freeze well


Photo by Sandy Greathouse at allrecipes.com

Ingredients

• Crust:
• 1 (3-oz) package cream cheese
• 1/2 cup softened butter
• 1 cup flour
• 1/4 teaspoon salt
• Pecan Filling:
• 1 egg
• 3/4 cup packed brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 2/3 cup chopped pecans
• Pumpkin Filling:
• 1 egg
• 1/2 cup canned pumpkin
• 1/4 cup sugar
• 1/4 cup milk

Preparation

Step 1

Crust:
In a small bowl, beat cream cheese and butter until fluffy

Blend in flour and salt

Chill for 1 hour

Shape into 1-inch balls

Press into the bottom and up the sides of a greased mini
muffin cups

Filling:
In a small bowl, beat the egg. Add brown sugar, butter and vanilla. Mix well

Stir in pecans

Spoon into muffin cups

Bake at 325 for 25-30 minutes

Cool for 15 minutes before removing from pan