- 1/2 cup butter or margarine, softened
- 1 cup firmly packed brown sugar
- 1 egg
- 1/4 teaspoon salt
- 1/2 cup coarsely chopped pecans
- 36 unbaked (1 3/4-inch) tart shells
- Cream butter; gradually add sugar, beating well. Add egg and salt, beating well. Stir in pecans. Spoon 1 1/2 teaspoons filling into each tart shell. Bake at 350° for 30 minutes. Remove from pans while warm; cool on wire racks.
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