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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
Filling
2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)
Directions:
Preheat oven to 350 degrees F. For tart shells, beat butter and cream cheese in a medium bowl until well blended. Add flour; mix until a soft dough forms.
Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
For filling, place butter in Small Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to batter bowl and mix well.
Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts
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Pecan Tassies
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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
Filling
2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)
Directions:
Preheat oven to 350 degrees F. For tart shells, beat butter and cream cheese in a medium bowl until well blended. Add flour; mix until a soft dough forms.
Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
For filling, place butter in Small Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to batter bowl and mix well.
Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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