“The cream cheese crust is wonderful! I've included the chilling time in the prep time.”
READY IN:
1hr 20mins
YIELD:
24 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small mixing bowl beat margarine and cream cheese together.
  2. Add flour; beat well.
  3. Cover and chill about 1 hour.
  4. Heat oven to 375 degrees.
  5. Divide dough in thirds; roll to about 1/4" thickness.
  6. With a 3" cookie cutter, cut out as many circles from each third as you are able (the goal is to end up with 24 circles).
  7. Place each circle into an ungreased muffin pan cup; flute to fit.
  8. FILLILNG: In a small mixing bowl stir together the egg, brown sugar, melted margarine, vanilla and almond extracts and pecans.
  9. Spoon a scant tablespoon of the mixture into each dough-lined muffin cup.
  10. Bake at 375 degrees for 15-18 minutes or until filling is set and crust is lightly browned.
  11. Cool about 10 minutes and remove from muffin pan.

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