Keep the dough chilled between batches to ensure the dough does not become to soft to work with. For something a little different instead of topping with a pecan half top each tartlet with a maraschino cherry after they have baked and cooled slightly.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Petite Pecan Tartlets
3/4 C butter, softened
2 (3 oz.) pkgs. cream cheese, softened
2 C of flour
1 1/2 C brown sugar, packed
1 T of butter, melted
1 (2 oz.) bag of crushed pecans
48 pecan halves
Place the butter and cream cheese together in a mixing bowl.
Use an electric mixer set on low speed cream the ingredients together until light and fluffy.
Gradually add the flour and beat until the dough can be formed into a large ball.
Cover the dough and chill for 15 minutes.
Place the brown sugar into a small bowl.
Add the eggs and butter and mix until well combined.
Sprinkle in the crushed pecans and stir until well incorporated into the filling.
Set the oven temperature to 350 degrees and allow it to heat.
Spray 4 mini muffin tins with a non stick cooking spray.
Remove the dough from the refrigerator and roll into 48 balls.
Press the balls into the bottom and up the sides of each muffin tin cup.
Place one teaspoon of the filling into each of the cups.
Top each tartlet with a pecan half.
Bake 22 minutes or until a golden brown.
Cool 3 minutes then move to a wire rack to cool completely.
Makes 48 tartlets
Preparation Time: approximately 50 minutes
Baking Time: approximately 22 minutes per batch