Editor's note: This column ran last year on Kennesaw Patch.
As a new mom, I've recently become more in touch with my "domestic" side. Having long dreaded the three C's—cooking, crafts and cleaning—I'll be experimenting with easy recipes, home projects and more in our new Domestic Adventures column.
Today, I'm sharing a delightfully simple Pecan Tart recipe that's long been a staple at my family's holiday gatherings.
These baked treats offer a bite-sized crunch of heaven. The best part—they're so easy to make that even your domestically-challenged editor couldn't mess them up!
(Makes 48-60 tarts depending on preference for crust thickness)
2 cups of flour
1 stick of butter
1 8 oz. box of Philadelphia Cream Cheese
1 lb. box of Domino Light Brown Sugar
1/2 stick of butter, melted
1 bag of pecans, chopped
1. Preheat oven to 325 degrees.
2. Place ingredients for dough (flour, butter and cream cheese) into bowl and knead together into soft dough.
3. Separate into 1'' balls and place into greased 12 cup mini cupcake pans. (My mom usually separates into about 60 balls as she prefers a thinner, flakier crust. I tried a thicker crust and made 48 balls since I only had 4 pans on hand.)
4. Press dough balls into thin layer that covers bottom and sides of mini-muffin cups. Refrigerate for 10-15 minutes.
5. For filling, place about 4/5 box of Light Brown Sugar into bowl. Add 3 eggs and 1/2 stick of melted butter. Mix together. Place in refrigerator until ready to use.
6. Remove the pans from the refrigerator, and use spoon to fill cups 3/4 of the way up.
7. Top with chopped pecans.
8. Bake for 25-30 minutes at 325 degrees or until browned.
9. Remove, then let cool. Use knife to remove tarts from pan. They should pop right out.
10. Eat and enjoy!