Maple Pecan Tarts

Name: Maple Pecan Tarts
Ingredients: 1 cup butter, softened; 6 ounces cream cheese, softened; 2 cups all-purpose flour; 4 large eggs; 1 cup packed brown sugar; 3/4 cup maple syrup; 2/3 cup butter, melted; 2 teaspoons vanilla extract; Dash salt; 3 cups pecan halves; Vanilla ice cream, optional

11 ingredients

3 steps

Ingredients

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
4 large eggs
1 cup packed brown sugar
3/4 cup maple syrup
2/3 cup butter, melted
2 teaspoons vanilla extract
Dash salt
3 cups pecan halves
Vanilla ice cream, optional

Directions

1

In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.
2

Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°.
3

Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.