tiny tarts

tiny tarts
  • 1/2 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 cup all-purpose flour
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 tablespoon margarine, melted
  • 1/2 cup chopped pecans


  1. Preheat the oven toe 325 degrees F (165 degrees C).
  2. Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
  3. Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
  4. To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
  5. Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

03/23/2017
tiny tarts, recipe PT15M PT1H 5 455 calories

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