Roll tart pastry to 1/8-inch thickness on a lightly floured surface; cut into rounds with a 2-inch cookie cutter. Fit pastry rounds into miniature muffin pans. Set aside.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in dates, pecans, and vanilla.
Place 1 teaspoon filling into each tart pastry shell. Bake at 325° for 15 to 20 minutes. Remove tarts from pans while hot. Sprinkle with powdered sugar, if desired.
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