Pecan Tarts

For beginners you will need to buy a tart tin. They will be where you buy muffin tins or cupcake pans they look like mini cupcake tins.

1/2 cup butter or margarine

1 3oz. cream cheese(let it sit at room temp. or take it out of the foil and zap it in microwave a few seconds to soften)

1 cup flour

Mix butter and cream cheese together until well blended then stir in the flour. This will make a rather stiff dough. Place dough in refrigerator to chill while you mix the filling.

Beat 1 egg with 3/4 cup packed brown sugar and 1 teaspoon vanilla. Add 1/2 cup coarsely chopped nuts. (remember just because they are called pecan tarts does not mean that if you like another nut better you can’t use it).

Remove the dough from your refrigerator and using a small ball of dough pat it in your ungreased tart tins and press to make it like a small pie crust. Then add enough filling to make it about 1/2 full. You will need to stir your filling often because the nuts are heavy and will sink to the bottom. Bake in a preheated oven at 325° until the crust is a golden brown. It will take about 20 minutes to bake.

I like to start checking them after they are in the oven about 15 minutes as some oven temperatures differ, some older ovens don’t always reach the exact temperature you want. If you have a older range, you may want to buy a oven thermometer to check if its temperature is what it should be. Not everyone can afford to get them fixed so adapt
your temperature a little up or down until it reaches the right heat. Then make a mental note of it so when you bake you will know.

Let cool for a short time before you remove from the tins. This recipe makes about 2 dozen depending on how much dough you use for each tart.


Lemon Tart Filling
Beat 2 eggs, 1/2 cup sugar, 2 tablespoons melted butter or margarine, 1 tablespoon lemon juice. You may add 1/4 cup coconut if you like or you can also add a little finely shredded lemon peel.

Pumpkin sour cream filling
Beat together 1 egg, 1/2 cup canned pumpkin, 1/3 cup sugar, 1/4 cup sour cream . Add 1 tablespoon milk and 1/2 teaspoon pumpkin pie spice. If you don’t have pumpkin pie spice, add 1/2 teaspoon cinnamon, 1/4 teaspoon cloves.

Raisin tarts
Beat 1 egg, 3/4 cup packed brown sugar, 1 tablespoon melted butter or margarine, and 1 teaspoon vanilla. Stir in 1/3 cup finely chopped raisins. If you like you could use cranberries, currents or dates instead.