This recipe is one of my favorites. You can make just the dough and use any filling if you don't want to use the pecan filling. Or you make a pie rather than tarts.
prep time1 Hr 30 Min
cook time25 Min
Ingredients For pecan tarts
cream cheese (3oz)
all purpose flour
dark karo syrup
pecans, in pieces
How To Make pecan tarts
In a large bowl with electic mixer at medium speed, beat softened butter and cream cheese until fluffy, stir in flour until dough forms. Cover dough and refrigerate for 1 hour.
Preheat oven to 375. Divide dough into fourths on floured surface. Shape each 4th into a smooth ball. Divide into 12 smaller balls.
In mini-muffin pan cup, place one ball of dough. Press on bottom and up sides of each cup. Repeat with remaining dough. Fill pastry lined muffin cups with pecan mixture (directions below). Bake 20 to 25 minutes or until lightly browned. Cool tarts in pan. Store in an airtight container at room temperature.
Southern Pecan Pie Filling:
Mix well in a mixing bowl, the melted butter, beaten eggs, karo syrup, sugar, vanilla and pecan pieces.
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