These miniature tarts feature pretty pecans, caramel filling and a buttery cream cheese crust that melts in your mouth.
—JANICE HOSE HAGERSTOWN, MD
PREP: 35 MIN. + CHILLING • BAKE: 20 MIN./BATCH • MAKES: 4 DOZEN
3/4 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING
1 1/2 cups packed brown sugar
2 large eggs
1 tablespoon butter, melted
48 pecan halves
1. In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.
2. Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.
3. Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.