Mayhaw-pecan tarts or pie
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cream cheese -- softened |
| 1 | Stick margarine -- room | |
| Temperature | ||
| 1 | cup | All-purpose flour -- may be |
| Slightly more | ||
| Filling---- | ||
| ½ | cup | Sugar |
| 1 | cup | Mawhaw syrup or melted |
| Jelly | ||
| ½ | Stick margarine | |
| 3 | Eggs -- beaten | |
| ½ | teaspoon | Vanilla extract |
| Added touch-- | ||
| 1 | cup | Pecans -- chopped |
Directions
For Crust: Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use fingers to press ¾ inch marble-sized portions into small muffin tins. Fill with filling and bake. Yields
48 thin pastry shells.
For Filling: Mix sugar, syrup and margarine and heat on low until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla.
To Prepare: For tarts, put a few chopped pecans in unbaked tart shells and pour mixture over them until ⅔ full. Bake at 350 for about 25 minutes. For a pie, add pecans last and pour into pastry shell. Bake as usual.
~ - - - - - - - - - - - - - - - - - Recipe By : LA Festivals
From: owner-Mm-Recipes@... O