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Pecan Tarts INGREDIENTS: 1- 3oz. pkg. cream cheese, softened 1 stick of margarine or butter, softened 1 C. flour Dash of salt Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes). Filling: 2 eggs, beaten 1 C. brown sugar 2 T. margarine or butter, melted 1 tsp. vanilla Dash of salt 1 C. pecans, chopped DIRECTIONS: Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.
114 Pins
·6mo
By
Kathy Milner-Morris
Rhubarb Cake with Butter Sauce

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1 Pin

Pecan Tarts

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