Photo: William Abranowicz
Makes 24 tarts
⅓ cup cream cheese at room temperature
½ cup (1 stick) plus 1 Tbsp. unsalted butter, at room temperature, divided
1 cup sifted all-purpose flour
¾ cup dark brown sugar
1 large egg
1 tsp. vanilla extract
Pinch of kosher salt
⅔ cup chopped pecans
Active time: 30 minutes
Total time: 1 hour
Preheat oven to 325°. In a large bowl, combine cream cheese and 1/2 cup butter and mix well with a wooden spoon. Add flour and mix well. Flatten dough into a disk, wrap in plastic, and refrigerate 1 hour. In a large bowl, combine brown sugar, egg, remaining 1 Tbsp. butter, vanilla, and salt. Using a handheld electric mixer, beat until smooth, about 1 minute. Divide dough into 24 (1") balls. In a 24-cup mini muffin pan, place a ball in each cup. Using your thumb, press dough to line bottom and sides of cups. Evenly distribute half the pecans in cups. Add 1 rounded tsp. filling to each and top with remaining pecans. Bake until filling is set and crust is browned, about 30 minutes. Serve warm or at room temperature.
Ingredients
Directions
Active time: 30 minutes
Total time: 1 hour
Preheat oven to 325°. In a large bowl, combine cream cheese and 1/2 cup butter and mix well with a wooden spoon. Add flour and mix well. Flatten dough into a disk, wrap in plastic, and refrigerate 1 hour. In a large bowl, combine brown sugar, egg, remaining 1 Tbsp. butter, vanilla, and salt. Using a handheld electric mixer, beat until smooth, about 1 minute. Divide dough into 24 (1") balls. In a 24-cup mini muffin pan, place a ball in each cup. Using your thumb, press dough to line bottom and sides of cups. Evenly distribute half the pecans in cups. Add 1 rounded tsp. filling to each and top with remaining pecans. Bake until filling is set and crust is browned, about 30 minutes. Serve warm or at room temperature.
Published 10/09/2014
