- 1 package (3 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup packed dark brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 2/3 cup chopped pecans
- Maraschino cherry halves, optional
- In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups.
- For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells.
- Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired. Yield: about 20.
Reviews for Pecan Tarts
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"the crust was good but the filling separated and had hard chunks on bottom and liquid in the middle and all the nuts at the top. Although they tasted okay, we needed to eat them with a spoon and they were a real pain to get out of the pan, so they leaked all over. Should have lined the tin with parchment paper it would have saved a lot of clean up."
"Everyone always wants these..."
"These are the best finger deserts you can make. The only difficulty is getting the dough and mixture even everytime. But they still taste great. I make them for parties and care packages, they are a huge family favorite!"
"Have made these many times. They are easy to make, and the best ever."
"I give this 5 stars it very very good and easy to make. The pecan tarts just melted in your mouth."