Little Peanut Butter Party Tarts

Tasty little morsels from a 1963 Peter Pan Peanut Butter Cook Book -- plan a special party just to serve these oh-so-good sweets!! NOTE: Prep time includes 2-3 hour chill time! Please note lower baking temperature if your muffin pan is dark -- my photo shows that my tarts baked for Labor Day are a little overcooked! Next time I'll bake them at the lower temperature --

• Ready In: 3 hrs 26 mins
• Serves: 24

Ingredients

• Pastry

• 1⁄3 cup butter (equals 5 tablespoons, at room temperature)
• 1 (3 ounce) package cream cheese (at room temperature)
• 1  cup flour (sifted)

• Filling

• 1⁄2 cup crunchy peanut butter
• 1  egg (slightly beaten)
• 3⁄4 cup brown sugar (firmly packed)
• 1⁄4 cup dark corn syrup
• 1⁄8 teaspoon salt
• 1  teaspoon vanilla
• 1  tablespoon butter (melted)

Directions

1. Pastry directions:
2. Combine softened butter and cream cheese and cut-in flour for pastry. Knead dough slightly and shape into a ball.
3. Refrigerate dough for 2-3 hours until well chilled, for easier handling. Or stick the dough in the freezer to cut down on the chill time!
4. Divide well chilled dough into 24 small balls and press into mini muffin pans or tart shells.
5. Filling directions:
6. Preheat oven to 375 degrees or to 350 degrees for dark pans.
7. Blend peanut butter and beaten egg ~ combine with all other ingredients.
8. Pour into pastry-lined pans, filling about 3/4 full.
9. Bake at 375 degrees, or 350 degrees if pan is dark, for about 16-18 minutes, until filling is set and pastry is nicely browned.
10. When cool sprinkle filling with confectioner’s sugar.
11. Makes 24 tarts.