Mini muffin pans are used to create these dainty gems.
The only difficult step in this recipe is forming the shell.
I made the crumbs in a food processor which is very quick.
Pressing the dough into the muffin cups to make a uniform mold
takes more time. I find myself using my fingers to do the bottom part
and my thumbs to create an even edge. Do whatever you find
works for you to make an even hollow.
Place filling into the cups and top with a pecan half.
If you make sure to bake the tarts until they are golden brown,
they will slip out of the pan quite easily. Otherwise
they will stick.
1/3 cup butter or margarine
¼ cup sugar
1 tsp. vanilla
1 egg yolk
1 cup all-purpose flour
¼ tsp. salt
In a mixing bowl, beat butter, sugar and vanilla together until fluffy.
Add egg yolk; mix well. Stir in flour and salt.
(You can do this in a food processor as well)
Press dough into 24 mini (1 3/4-inch) muffin cups.
½ cup sugar
¼ cup butter or margarine, melted
2/3 cup finely chopped pecans
1 egg, beaten
½ tsp. vanilla
In a bowl, stir together sugar, melted butter, pecans, egg and vanilla.
Place 1 rounded teaspoonful in each muffin cup.
Bake in preheated 350° oven fro 20 to 22 minutes or until
crust is golden brown. Cool in pans on rack for 15 minutes;
remove from pans.
Yield: 24 mini tarts
Note: if you do not have 24 muffin cups, keep remaining
dough chilled while you bake the first batch.