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• 1/2 cup + 1 tablespoon Butter, softened • 1 cup sifted Flour • 1 Egg • 3/4 cup Brown Sugar, firmly packed • 1 teaspoon Vanilla • Dash Salt • 2/3 cup Chopped Pecans Preheat oven to 324° F. Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased miniature muffin pans. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20-25 minutes until pastry is golden brown. © Copyright ShakerWoods.com |
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