Tiny Tarts So Tasty

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Tuesday, March 8, 2022

Tiny Tarts

"Yummy miniature pecan cakes. Wonderful on vacation cookie trays."

Ingredients :

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
3/four cup packed brown sugar
1 tablespoon margarine, melted
half cup chopped pecans

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

Preheat the oven toe 325 tiers F (one hundred sixty five tiers C).
Beat softened margarine or butter and cream cheese until very well mixed. Stir in flour.
Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry frivolously into the bottom and up the perimeters of every cup.
To Make The Filling: Beat the egg and blend inside the brown sugar, melted margarine or butter and the chopped pecans.
Fill every pastry-coated muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 stages F (a hundred sixty five tiers C) for about 30 minutes or until pastry is golden and filling is puffed. Cool barely within the muffin cups, then take away and cool completely on a cord rack.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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