Thursday, December 13, 2007

Pecan Tarts

My mom got this recipe for Pecan Tassies from her good friend Helen Henegar. She has made them for every Thanksgiving and Christmas since and has even sold them at craft fairs. 

-Mom Pulsipher

Tart Pastry:
2 (3 oz) pkgs. cream cheese, softened
2-1/2 c. flour
1/2 lb. butter or margarine, softened

Beat cream cheese and butter until blended. Add flour all at once. Knead in flour util evenly distributed. Roll into small balls and form into tart shells with a teaspoon or tamper. Set aside.

1-1/2 c. chopped pecans
1 c. brown sugar
3/4 c. light corn syrup
1/4 c. melted butter
4 eggs, slightly beaten
1 tsp. vanilla

Beat eggs slightly, add melted butter, corn syrup and sugar. Blend well. Stir in vanilla. Mix in chopped pecans. pour into uncooked tarts. Bake until tart crust is lightly browned at 375 or until pecan filling is set-about 15-20 minutes.

1 comment:

Meghan said...

Don't need to grease pans
19 minutes
Careful not to overfill