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 members of the family either sitting outside eating their 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 perimeter of the pond.
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 was 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 decided to cut out some box top for education labels. When I opened the drawer that I kept those box tops in, 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 cream cheese, softened
- 1 c. flour
- Mix ingredients well, chill.
- Form into 24 small balls and place in lightly buttered (or sprayed with cooking spray) muffin tins. I use the mini muffin tin.
- Chill again.
- Shape with thumb and press against up to fit bottom and up the sides.
To Make the filling:
- dash of salt
- 1 tsp. butter, softened
- 1 egg
- 2/3 c. chopped pecans
- 3/4 c. brown sugar
- Add sugar to butter and mix well.
- Then add egg and salt. Combine thoroughly.
- Add nuts; mix well.
- Fill tart shells 2/3 full.
- Bake at 325 degrees for 30 minutes or until crust is slightly brown.
- Remove from pan while warm.
Makes 2 dozen. These can be frozen.