Pecan Tartlets

Preparation info

  • Difficulty

    Easy

  • Makes

    3 dozen

    .

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Delicious—eat them like cookies

Ingredients

  • 1 c. butter or regular margarine
  • 2 (3 oz.) pkgs. cream cheese
  • c. flour
  • ¾ tsp. salt
  • c. chopped pecans
  • 1 c. brown sugar, firmly packed
  • 2 eggs, slightly beaten
  • 2 tblsp. melted butter or regular margarine
  • ½ tsp. vanilla
  • ½ c. light corn syrup

Method

  • Soften 1 c. butter and cheese. Blend in half the flour at a time and ½ tsp. salt; shape pastry into two 2" diameter rolls; wrap and chill overnight.
  • Slice pastry into 36 portions; press into 2" muffin-cup pans. Line cups; do not make rims.
  • Place half the nuts in lined cups.
  • Using a rotary beater, gradually add sugar to eggs. Add melted butter, remaining ¼ tsp. salt and vanilla. Stir in syrup. Pour into tart shells.
  • Sprinkle with remaining nuts. Bake in moderate oven (350°) about 20 minutes.