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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia Ingredients:
1 package (3 ounces) cream cheese, softened |
1/2 cup butter, softened |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling |
1 egg |
3/4 cup packed dark brown sugar |
1 tablespoon butter, melted |
1 teaspoon vanilla extract |
2/3 cup chopped pecans |
maraschino cherry halves, optional |
Directions:
1. In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups.
2. For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells.
3. Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired. Yield: about 20.
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