Friday, November 18, 2005
Nut Tarts
This recipe comes from my first cooking class, when I was 11. After these sweet treats, there was no going back! Makes 24 tartlets.
Crust:
1 stick butter (minus 2 T.), softened
3 oz. cream cheese, softened
1 c. flour
1. Cream together cream cheese and butter. Add flour. Blend well.
2. Divide into 24 balls, about the size of a large marble. Flatten into small muffin pan and shape, pressing dough up the sides (spray pan with cooking spray if it is not nonstick).
Filling:
2 T. butter
1/2 c. sugar
1 egg, beaten well
3/4 c. pecans (or walnuts), chopped
1 t. vanilla
1. Cream butter and sugar with a wooden spoon.
2. Add egg and vanilla. Add nuts.
3. Divide the filling equally into each muffin shell—filling almost to the top.
4. Bake at 350 degrees F for 25-30 minutes, until lightly browned.
5. When removing from the tins, be very careful since they crumble easily. Wait until entirely cool before removing, if possible.
Crust:
1 stick butter (minus 2 T.), softened
3 oz. cream cheese, softened
1 c. flour
1. Cream together cream cheese and butter. Add flour. Blend well.
2. Divide into 24 balls, about the size of a large marble. Flatten into small muffin pan and shape, pressing dough up the sides (spray pan with cooking spray if it is not nonstick).
Filling:
2 T. butter
1/2 c. sugar
1 egg, beaten well
3/4 c. pecans (or walnuts), chopped
1 t. vanilla
1. Cream butter and sugar with a wooden spoon.
2. Add egg and vanilla. Add nuts.
3. Divide the filling equally into each muffin shell—filling almost to the top.
4. Bake at 350 degrees F for 25-30 minutes, until lightly browned.
5. When removing from the tins, be very careful since they crumble easily. Wait until entirely cool before removing, if possible.
Labels: desserts
