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Tuesday, September 20, 2011

Pecan Tarts

The first time that I made these was about 17 years ago for a bridal shower for one of our nephews' fiance.  The cream cheese mixture makes a tasty crust for the filling that tastes just like a pecan pie.  

We rode our golf cart over our place this past Saturday morning and checked out our pecan trees to see if they were beginning to drop pecans.  We have tiny pecans called seedlings and they are beginning to fall.  Phillip cracked a few and said they are good pecans.  We are hopeful that a couple of our trees that have larger pecans will produce good pecans and we'll crack those and put them in the freezer for whatever baking I will want to do.  It is so nice to have pecans ready to use for all of the recipes that I like to cook that need pecans. 

                                                             Pecan Tarts

1 - 3 oz. pkg. Philadelphia Cream Cheese, softened
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/4 tsp. salt

Filling

1 egg
3/4 cup packed dark brown sugar
1 Tbsp. butter or margarine, melted
1 tsp. vanilla extract
2/3 cup chopped pecans

In a mixing bowl, beat cream cheese and butter; blend in flour and salt.  Chill for 1 hr.  Shape into 1 inch balls, press into the bottom and up the sides of greased mini muffin cups.  For filling, beat the egg in a small mixing bowl.  Add brown sugar, butter, and vanilla; mix well.  Stir in pecans.  Spoon into shells.

Bake at 325 degrees for 25 -30 min.  Cool in pan on a wire rack.

Yield:  About 20.

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