Friday, December 9, 2011

Pecan Tartlets


My Mom gave me this recipe. They are like eating a miniature pecan pie.  Makes 24 but I  doubled the batch so I could share these with friends.  I did keep a few for my husband as these are one of his favorites. 

INGREDIENTS:
3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour

Filling:
1/2 cup packed brown sugar
1 tablespoon butter (melted)
1 egg, beaten
1 teaspoon vanilla extract
dash salt
1/2 cup chopped pecans

DIRECTIONS:
1. Preheat oven to 325 degrees

2. To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill. (1 hour is enough)

3. In a medium mixing bowl combine brown sugar and 1 tablespoon butter. Add egg and vanilla, and blend well. Stir in pecans.

4. Shape dough into 24-1 inch balls. Press into bottom and up sides of ungreased nonstick miniature muffin tins. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 20-25 minutes.

Hint: You should use nonstick miniature muffin pans for these to come out perfect.





I have this neat tool that I got from Pampered Chef.  Makes this step a lot easier but you can do this by hand because they are worth the effort.

Fill cups with filling almost to the top.  Not too much so they don't overflow when baked.

Using a  non-stick pan they will pop right out. 



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