One-bite butter pecan tarts. So good!
When you make these, you might think, "Oh, I don't really need to toast the pecans." But I promise, toasting the nuts makes a difference.
You might think, "Oh, I can't be bothered to make pastry. I'll just buy frozen tart shells." But they won't be the same. Just sayin'.
Honestly, if you're going to make tarts from scratch, just go for it.
Mini Pecan Tarts
Pastry:
1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
Filling:
2 eggs
1 1/2 cups packed brown sugar
2 tbsp butter, melted
1 1/4 cups chopped pecans
Preheat oven to 325 degrees.
Pastry: Beat the 1 cup butter and cream cheese until combined. Stir in the flour. Roll teaspoonfuls of pastry into little balls; then press evenly into the bottom and up the sides of 24 ungreased mini-muffin cups. (*Note: You can do this with your fingers, but I have a great little wooden tool for pressing the dough into the mini muffin cups. You just dip it in flour and press it into the little balls of dough. It was about $3 at a kitchen shop and well worth it.)
Pecan filling: Beat eggs, brown sugar, and the melted butter until combined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake for 25 to 30 minutes or until pastry is lightly golden and filling is puffed. Cool slightly in pan, then carefully remove tarts from pan and let cool on a rack.
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