Pecan Tarts
2 cups margarine
12 oz. cream cheese (1 1/2 packages)
4 cups flour
3 eggs
2 1/2 cups brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla
pinch of salt
1 1/2 cup chopped pecans
Preheat oven to 350 degrees. In a medium bowl, mix together margarine and cream cheese until blended. Beat in flour, 1 cup at a time until blended. Roll into small balls and press into bottom and sides of greased mini muffin pans.
In another bowl mix eggs, brown sugar, butter, vanilla, and salt. Stir in pecans. Use spoon to fill each crust 2/3 full with filling.
Bake 15-18 minutes until light brown and filling is puffed up.
Yields-60 pecan tarts
*Tip- Don't be stingy with the size of the dough balls. If you don't put enough dough in the pecan filling will come over the sides and make them hard to get out. Talking from experince here- you don't want them to stick. You well be back to square one.
*These freeze great. Just bake and cool, then put in a freezer bag.
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