Martha White’s Teatime Tassies

 

Pecan Pie Filling

1 tablesp softened butter

3/4 cup light brown sugar

1 egg

1 teas vanilla

1/4 teas salt

1/2 cup finely chopped pecans

Mix butter, brown sugar and egg together until well blended. Add vanilla, salt and pecans. Set aside.

Cream Cheese Pastry:

3 oz. of softened cream cheese

1/2 cup softened butter

1 cup flour

Comine cream cheese and butter; cream until smooth. Add flour, mixing well. Chill dough at least 2 hours. Makes 2 dozen small tarts.

Divide the pastry into 24 balls. Place each ball in an ungreased 1 3/4 inch muffin tin. Press into tines to form shells. Pour about 1 1/2 teas filling into each shell. Bake at 350 degrees for 22 to 25 minutes, depending on your oven. Cool completely in pans. Remove and keep in sealed plastic container until you serve them.

Fill empty shells with above pecan filling.