Kathie Lee Gifford's Pecan Tarts

READY IN: 1hr 5mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE CRUST:
  • Cream together the softened butter and cream cheese.
  • Add the flour and beat well.
  • Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
  • Refrigerate in pans overnight.
  • FOR THE FILLING:
  • Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
  • To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
  • Then fill each shell to 2/3 full with pecan mixture.
  • Bake at 350º for 25 minutes.
  • Let cool.
  • Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.
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