Pecan tartlets with cream cheese pastry
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Filling | ||
| 1 | Egg -- well beaten | |
| ¼ | cup | Light Brown Sugar |
| ¾ | cup | Pecan Meats -- chopped |
| 1 | teaspoon | Vanilla Extract |
| pinch | Salt | |
| Pastry | ||
| ½ | cup | Butter |
| 3 | ounces | Cream Cheese -- softened |
| 1 | cup | Flour -- sifted |
Directions
Preheat oven to 325 F. For the pastry: Cream butter and cream cheese together. Mix in flour and refrigerate for easy handling. For the filling: Mix all ingredients together, blending well. Then shape chilled pastry dough into 1-inch balls. Place in tartlet tins (see note) 2½ inches in diameter, press over bottoms and sides. Spoon filling into shells. Bake for 25 mins or until risen in center.
Note: Miniature muffin tins may be used if you cannot find tartlet tins. Some stores sell disposable tin-foil or aluminum foil ones that will do in a pinch.
Yield: about 18 tartlets
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-30-95 (164) Fido: Home Co