Pecan Tarts

Yield:  24



3 ounces cream cheese, softened

½ cup + 1 tablespoon butter, softened

1 cup sifted flour

1 egg

¾ cup dark brown sugar, firmly packed

1 teaspoon pure vanilla extract

2/3 cup finely chopped pecans

Dash of salt

Confectioner’s sugar to sprinkle on top of tarts




Preheat oven to 325 degrees F.

Combine cream cheese, ½ cup butter and flour.  Mix thoroughly and cover and chill dough for approximately 1 hour.  Once chilled, divide the dough into 24 small balls and press into the sides and bottom of 2 ungreased miniature muffin pans.  Combine egg, brown sugar, vanilla, salt and remaining 1 tablespoon of butter and beat until smooth.  Sprinkle 1/3 cup pecans equally into the 24 tart shells.  Divide egg mixture equally among the 24 tarts.  Sprinkle the remaining 1/3 cup of pecans on top of tarts.  Bake tarts for approximately 20-25 minutes or until the tarts are golden brown.  Remove from oven and cool on a wire rack.  Sprinkle tops of tarts with confectioner’s sugar.