 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! Ingredients:
pastry: |
1 package (3 ounces) cream cheese, softened |
1/2 cup butter, softened |
1 cup king arthur unbleached all-purpose flour |
filling: |
3/4 cup packed brown sugar |
1 tablespoon butter, softened |
1 egg |
1 teaspoon vanilla extract |
dash salt |
2/3 cup finely chopped pecans, divided |
maraschino cherries, halved, optional |
Directions:
1. For pastry, blend cream cheese and butter until smooth; stir in flour. Cover and refrigerate for about 1 hour.
2. Shape into twenty-four 1-in. balls. Place in ungreased miniature muffin tins or small cookie tarts; press the dough against bottom and sides to form shell. Set aside.
3. In a bowl, beat brown sugar, butter and egg until combined. Add the vanilla, salt and half the pecans; spoon into pastry. Top with remaining pecans.
4. Bake at 375° for 20 minutes, or until filling is set and pastry is light golden brown. Cool and remove from pans. Top each with a maraschino cherry half if desired. Yield: 24 tarts.
|
|