Pecan Tarts

Good morning WEEC listeners!!


I've yet to obtain Sandy's Green Bean Recipe. I will try to post it this week, but here is the Pecan Tart recipe mentioned in today's segment.




PECAN TARTS


Crust:
1/2 c. margarine 
1/2 tsp. vanilla extract
1 (3-oz.) pkg. cream cheese 
1 c. all purpose flour


Filling:
2 T. margarine, melted
1/4 tsp. salt
1 egg 
1 c. brown sugar
1 c. chopped pecans
Combine 1/2 cup margarine, cream cheese, and flour. Mix well and shape into 24
balls. Press balls into mini muffin pans to form crust. 


Combine remaining ingredients, except nuts. Divide nuts into the 24 tarts. Pour filling ingredients into a zip top plastic bag and seal. Snip the bottom of the bag and squirt the filling into the tart shells.  Pinch the bottom of the bag between each tart to prevent drips. You can also just spoon the filling, but the bag method makes it a bit easier.


Bake at 350° for 20-25 minutes. Tarts are done when crust is golden brown. Cool for a few minutes before removing from pan. 


Run the tip of a knife around the edge immediately after taking out of oven to ease removal of tarts when they have cooled a bit. Yield: 2 dozen
.
Note: These little pecan pies may be frozen for 2-3 months but they are delicious frozen, so they will not stay there that long!!


I've also made these in larger muffin tins and/or tart pans.  Baking time is about the same.