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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 10 |
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This recipe comes from a cookbook put together at First Baptist Church, Bunkie, Louisiana, in 1983. I grew up eating these little pastry delights. Preparation time includes time to chill the dough, and cooking time is for one pan of 24 tarts. Ingredients:
1 cup butter |
6 ounces cream cheese |
2 cups flour |
1 dash salt |
2 tablespoons melted butter |
1 1/2 cups brown sugar |
2 eggs, beaten |
2 cups chopped pecans |
2 teaspoons vanilla |
1 dash salt |
Directions:
1. Preheat oven to 325 degrees.
2. Mix 2 sticks butter, cream cheese, flour and a dash of salt together; chill for one hour.
3. Mix all ingredients for the filling.
4. Place a small ball of the crust mixture in the center of each cup of a mini muffin tin; shape with a tart shaper.
5. Fill each muffin cup 2/3 full with the filling mixture.
6. Bake for 25 minutes at 325 degrees.
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