Following in Dianne’s awesome culinary footsteps…I thought I’d share what I will be making tomorrow night. My mother’s pecan tarts. I do not have a picture yet, but once I do, I’ll put this in the recipe tab.
Each year, my daughter and I go through my mother’s old recipe box that I confiscated (stole) after she passed away. We decide what we will attempt that season, out of her handwritten recipes.
So here you go, exactly how my mother wrote it…and fair warning…they are addictive.
1) 8oz pkg cream cheese
1 1/4c butter (stick)
2 1/2c flour
Blend softened cheese and butter. Stir in flour. Chill for 1 hour. Shape into 1″ balls. Place in ungreased muffin cups, and press dough to bottom and sides.
2c brown sugar
2 1/2 tbsp soft butter (stick)
2 1/2 tsp vanilla
1 2/3c chopped pecans
Dash of salt
Beat together till smooth, all except pecans. Divide half the pecans among cups, lining the bottoms, add the filling. Top with the rest of pecans.
Bake at 325 degrees, 28 mins. Cool then remove.