Saturday, October 10, 2015

Dutch Pecan Tarts

From Gayle B. Recipe taught at a class for Souper Sat 2015

Crust
3 oz cream cheese
1/2 C. softened butter
1 C. flour
1/4 tsp salt

Mix together.  Measure in small balls and press into miniature muffin tins for the crust.  Make sure you get the edges to the top of tin.

Filling
1 beaten egg
1 T. melted butter
1 tsp. vanilla
2/3 C. chopped pecans
3/4 C brown sugar
pinch of salt

Mix together and spoon inside of crust.  Bake at 325 for 20-25 minutes.

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