Pecan Tarts
Crust:
- 3 ounces cream cheese, softened
- ½ cup margarine or butter, softened
- 1 cup flour
Filling:
- 1 egg
- ¾ cup light brown sugar
- 1 tablespoon butter
- 1 tablespoon vanilla
- Dash of salt
- ⅔ cup pecans, chopped
For the crust, mix cream cheese and margarine/butter. Stir in flour. Chill one hour. Shape into two dozen balls and press each one into a tart pan to conform to the shape of the pan. Do not grease or spray pans. For the filling, beat the egg, sugar, butter, vanilla, and salt until smooth. Pour half the pecans on the crust. Pour filling into tart shells. Put remaining pecans on top. Bake at 325 degrees for 25 minutes.
Order a copy
To purchase Let Us Keep the Feast II, call St. Luke’s Episcopal Church at (828) 254-2133 or email stlukeschurch@charter.net.