Like pecan pies with built-in portion control.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Eat them like cookies
- 1 c. butter or margarine
- 2 (3 oz.) packages cream cheese
- 2 1/2 c. unsifted flour
- 1 tsp. salt
- 1 1/2 c. chopped pecans
- 2 eggs, slightly beaten
- 1 c. brown sugar, firmly packed
- 1/2 c. light corn syrup
- 2 Tbsp. melted butter
- 1/4 tsp. salt
- 1/2 tsp. vanilla
Soften the butter and cheese. Blend in half the flour at a time and salt. Shape pastry into two 2″ diameter rolls; wrap and chill overnight.
Slice the pastry into 36 portions. Press into 2″ muffin pans. Line the cups; do not make rims. Place half the nuts in lined cups.
Using a rotary beater, gradually add sugar to the eggs. Add butter, salt and vanilla. Pour into tart shells. Sprinkle with remaining nuts. Bake at 350 degrees about 20 minutes. Makes 3 dozen.
Note: tarts may be baked in paper bon bon cups. Have pastry at room temperature when you line cups.