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Yield
2 dozen tarts

How to Make It

Step 1

Divide pastry into 24 balls. Place each ball in an ungreased 1 3/4-inch muffin tin; press into tins to form shells. Set aside.

Step 2

tins to form shells. Set aside. Cream butter; gradually add sugar, beating well. Add egg, vanilla, and salt; beat well. Stir in pecans. Spoon 1 1/2 teaspoons filling into each tart shell. Bake at 350° for 25 minutes. Cool completely in pans.

Oxmoor House Homestyle Recipes

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