3/4 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
1-1/2 cups packed brown sugar
2 large eggs
1 tablespoon butter, melted
48 pecan halves
1. In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.
2. Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.
3. Bake at 350° for 20 to 25 minutes or until golden brown. Cool for 2 to 3 minutes before removing from pans to wire racks.
Nutrition Facts
1 pastry: 97 calories, 6g fat (3g saturated fat), 21mg cholesterol, 38mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min./batch YIELD: 4 dozen.
These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth.
Nutrition Facts
1 pastry: 97 calories, 6g fat (3g saturated fat), 21mg cholesterol, 38mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.