Recipe Train

This recipe came from Laura Krogmeier’s aunt Maxine, who was very generous with her time and was always baking treats to send out to all her nieces and nephews. “She would bake these pecan tarts for Christmas dinners when the whole family would get together. They were always finished off very quickly!” Krogmeier said.
Once Krogmeier found the recipe, they became a hit on the dessert table at her family Thanksgiving gatherings. She also served them every year at her bookstore Christmas tea, where they were a customer favorite.

Pecan Tarts

    CRUSTS
    3 oz. package cream cheese, softened
    1/2 cup margarine or butter, softened
    1 cup all purpose flour
    1/4 teaspoon salt
    
    In mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for one hour.
    Shape into 1-inch balls; press into bottom and up the sides of greased mini muffin cups.
    
    FILLING
    1 egg
    3/4 cup brown sugar
    1 tablespoon margarine or butter, melted
    1 teaspoon vanilla extract
    2/3 cup chopped pecans
    
    Beat egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into shells. Bake at 325 degrees for 25-30 minutes. Cool in pans on a wire rack. Remove from pan to finish cooling. Makes approximately 20 tarts.

Next stop on the Recipe Train: Dolores Haskell’s Barbecue Meatballs
Chugga chugga chew chew!