Pecan Petites Yield: About 48 tarts Oven Temperature: 350 degrees F Ingredients: For Tart Dough: 1/2 pound butter 1/2 pound cream cheese 2 cups all-purpose flour Pinch of salt For Pecan Filling: 1 1/2 cups brown sugar 2 eggs, beaten 2 teaspoons pure vanilla extract 4 tablespoons butter, melted 2 cups and 2 tablespoons chopped pecans

Directions:
For Tart Dough:
In a mixing bowl, use an electric mixer to beat the butter and the cream cheese until smooth. Add the flour and mix until smooth. Turn the dough out onto a large piece of plastic wrap and wrap tightly; chill dough in the refrigerator for several hours.

For Pecan Filling:
Beat the eggs and add the remaining ingredients. Stir until well combined.

After your dough is chilled, make your tarts. Using rounded teaspoons of dough, roll the dough into small balls and place them in a greased mini muffin pan. Using a tart tamper or your fingers, form the dough into the mini muffin man. Smooth the top of the tart shells so they are even with the top of the pan. Spoon the pecan filling into the pastry, filling the shells 2/3 full.

Bake the pecan petites in a 350 degree oven for 25 - 30 minutes or until golden. Remove from oven and let cool. When tarts are cool enough to handle, gently remove them from their molds. If you have trouble getting the tarts out of the pan, try gently prying them up with a small paring knife.

Store tarts at room temperature in an airtight container until ready to enjoy.

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