Friday, December 17, 2010

Pecan Pie Tarts

These festive tarts look complicated to make,
but they're surprisingly EASY!

Pecan Pie Tarts

3 oz. cream cheese
1 stick of butter
1 cup flour

2 Tbs. melted butter
3/4 cup brown sugar packed
1 egg
1 tsp. vanilla
1 cup finely chopped pecans

Preheat oven to 350-degrees

To make the crust, cream the butter
and cream cheese together.

Add the flour and mix well.

You will end up with a powdery
 dough like this:

Press the dough together with
your hands to form a ball.

Roll the dough into individual
one-inch balls.

Place the balls into a mini muffin tin.
To easily create the tart shells,
search in your cabinet for
a medicine vial or bottle that
is a bit smaller than the muffin tin openings.

Clean the outside of the bottle well in soapy water and use
it as a pastry dowel.
Flour the bottle between each tart.

I know it sounds a little crazy, but
this method makes it so easy and fast to
create the tart shells.

For the filling, melt the butter.

Mix together with the
rest of the ingredients.

I have a small scoop, but
you can also use a teaspoon.

Fill each tart cup to just below
the top. The filling does
rise a tad in the oven.

Bake for 20 to 25 minutes.
Remove from oven and allow the tarts
to cool for three minutes.

Use a table knife to carefully
lift the warm tarts out of the muffin tin.

Place on a cooling rack
to cool thoroughly.

These make an elegant
addition to your holiday table.

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