Posted in Dessert, Holiday/Christmas, Recipes

Aunt Janet’s Pecan Tarts

These pecan tarts invoke a lot of memories when I eat these.  I can remember going to her farm with my grandparents for family gatherings.  I can visualize food being laid out on the island in the kitchen or family members sitting outside eating dinner or sitting around their dining room table.  I can see their pond with the weeping willow right by the driveway and the pine trees around the pond’s perimeter.

Many times these family gatherings involved my great-aunt making these delicious pecan tarts.  We lost another member of our family to cancer this past weekend.  Since then, I have been thinking about these pecan tarts because they remind me of my family and growing up; however, I couldn’t remember where I put the recipe.

This evening, I cut out some box tops for education labels.  When I opened the drawer in which I kept those box tops, I found the recipe for the pecan tarts.  I had put it in there so I wouldn’t lose it.

To make the pastry:

  • 1/2 c. butter softened
  • 1 (3 oz.) package of cream cheese, softened
  • 1 c. flour
  1. Mix ingredients well, and chill.
  2. Form into 24 small balls and place in lightly buttered (or sprayed with cooking spray) muffin tins.  I use the mini muffin tin.
  3. Chill again.
  4. Shape with a thumb and press against up to fit the bottom and sides.

To Make the filling:

  • dash of salt
  • 1 tsp. butter softened
  • 1 egg
  • 2/3 c. chopped pecans
  • 3/4 c. brown sugar
  1. Add sugar to the butter and mix well.
  2. Then add egg and salt.  Combine thoroughly.
  3. Add nuts; mix well.
  4. Fill tart shells 2/3 full.
  5. Bake at 325 degrees for 30 minutes or until the crust is slightly brown.
  6. Remove from pan while warm.

Makes 2 dozen.  These can be frozen.

For great recipes, visit Potluck Sunday and Colleen’s Kitchen Recipe Swap.