Pecan Tartlets #2
Ready In: 45 mins
Serves: 24
Ingredients
Dough
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 (3 ounce) package cream cheese
- 1 cup sifted flour
Filling
- 1 egg, slightly beaten
- 3⁄4 cup light brown sugar, firmly packed
- 1 tablespoon melted butter
- 1 pinch salt
- 1 teaspoon vanilla
- 1 cup chopped pecans
Directions
- Have all ingredients at room temperature.
- Mix dough ingredients.
- Put in fridge for 1/2 hour.
- Divide dough into 24 balls, putting each into ungreased miniature cupcake pans.
- With finger press each ball and shape it to the pan to make room for filling.
- In mixer, combine all filling ingredients.
- Put filling in pastry lined muffin cups.
- Bake 15 to 17 minutes at 350ºF.
- Then reduce to 250ºF and bake for 10 minutes longer.
- Cool slightly - remove from pans.
- *May be frozen for two weeks prior to serving.
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