Pecan Tarts

Cream Cheese Pastry (recipe follows)

2 eggs

½ cup light or dark corn syrup

1 Tbsp. butter, melted

½ tsp. vanilla

1 cup chopped pecans

Confectioners’ sugar (optional)

Preheat oven to 350 F.  Prepare cream cheese pastry.  Divide dough in half; set aside 1 half.  On a floured surface roll out pastry to 1/8-inch thickness.  If necessary, add small amount of flour to keep pastry from sticking.  Cut into 12 (2 ¼ inch) rounds.  Press evenly onto bottoms and up sides of 1 ¾-inch muffin pan cups.  Repeat with remaining pastry.  Refrigerate.

In medium bowl, beat eggs slightly.  Stir in granulated sugar, corn syrup, butter, and vanilla until well blended.  Spoon 1 heaping teaspoon pecans into each pastry-lined cup; top with 1 tablespoon corn syrup mixture.

Bake 20 to 25 minutes or until lightly browned and toothpick inserted into centers comes out clean.  Cool in pans 5 minutes.  Remove; cool completely on wire rack.  If desired, sprinkle tarts with confectioners’ sugar.  Makes about 2 dozen.

Cream Cheese Pastry

1 cup all-purpose flour

¾ tsp. baking powder

Pinch salt

½ cup butter, softened

1 package (3 oz.) cream cheese, softened

2 tsp. sugar

In small bowl, combine flour, baking powder, and salt.  In large bowl, mix butter, cream cheese, and sugar until well combined.  Stir in flour mixture until well blended.  Press firmly into ball with hands.

Note:  I use regular sized muffin pan cups and cut dough into slightly larger circles.  The pastry only goes about ½ way up the sides.