This year I discovered a new (to me) easy recipe with the help of my friend Margie. She gave me some mini tart pans and a wooden stamp for making these mini pecan or jam tarts. I can't wait to try...thinking I can put the jams I made throughout the summer to good use. What a perfect gift! Thanks Margie!
Here's the result of my first attempt:
For crust I used:
1 (6 oz.) cream cheese
1 c. soft butter
2 c. flour
For pecan tart filling: (one should cut this recipe in 1/2. I had way more than I needed, but just went ahead made more pecan tarts!)
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
2 Cups Pecans for topping the tart
For jam tart filling:
Strawberry Lemon Zest Jam,
Concord Grape with Blackberry Jam, and
First place all ingredients for crust in a food processor, process until a ball has formed and Stop. Remove the dough from the food processor. Divide dough into small balls about 1" in diameter, place them in individual tart pan cup. Place the tart pan in the fridge for about 20 minutes. After taking them out of the fridge, use the wooden stamp to push the balls into a cup shape. Fill the crusts with the various filling. For the pecan tarts, fill the crust half way and top with pecans. For the jam tarts, fill the crusts 2/3 full. Bake at a preheated 325F oven for 30 minutes, or until the crust turn lightly golden. Cool and serve. They look a lot harder to make than they really are.
Post cooking notes: This crust recipe is a really simple one, it would work well on pies too. It is flaky and delicious and super easy to work with....