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Tiny Pecan Tarts

(by Barbara Ballinger)


3 oz. cream cheese, softened

1/2 c. unsalted butter, plus 1 T. butter or margarine, softened

1 c. sifted flour

1 egg

3/4 c. brown sugar, dark or light

1 t. vanilla extract

dash of salt

2/3 c. chopped pecans, plus nice halves for decoration

Blend softened cream cheese and 1/2 c. softened butter.

Stir in flour, form into a ball, and wrap in plastic.

Chill 1/2 – 1 hour, then let soften slightly before forming balls.

Shape into 2 dozen 1-inch balls and press into mini-tart pans that have been greased or sprayed with vegetable spray.

Beat together egg, brown sugar, butter or margarine, 1 T. butter or margarine, vanilla, and salt.

Stir in pecans.

Fill tart shells about 3/4 full, and top each with a pecan half.

Preheat oven to 325 F.

Bake for 20 - 30 minutes, or until set to the touch.


(Read A Slowly Sinking Ship, the story that accompanies this recipe.)

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