TINY TARTS

  • 1/2 cup margarine or butter, softened
  • 3 - oz package softened cream cheese
  • 1 cup all-purpose flour
  • Pecan or Pumpkin filling
  • In a mixxing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups. Fill each pastry with 1 heaping teaspoon of desired filling.
    PECAN FILLING
  • 1 egg
  • 3/4 C. packed BrownSugar
  • 1 Tbsp. melted margarine or butter
  • 1/2 cup coarsely chopped pecans
    PUMPKIN FILLING
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 tsp. pumpkin pie spice
  • In a small mixing bowl, beat ingredients together until mixed well.
  • Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
  • Cool slightly in pan
  • Remove from cups and cool completely on a wire rack.
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