Recipe - Tiny Holiday Tarts

One half cup Butter softened
3 ounce Cream cheese; softened
One fourth cup Sugar
1 cup Allpurpose flour

Preheat oven to 325 degrees Fahrenheit. Cream butter, cream cheese, and
sugar. Add flour. Shape into 1 inch balls. Press into muffin pans. Fill
each with 1 teaspoon of desired filling see recipes below. Bake for 25 to
30 minutes. Makes 24 tarts.

Fillings:

AlmondRaspberry Divide One fourth cup raspberry preserves among pastries. Beat
together 1 egg, One half cup sugar and One half cup almond paste. Spoon 1 teaspoon
filling into tarts. Bake as above. PumpkinSour Cream Beat together 1 egg,
One half cup canned pumpkin, 1/3 cup sugar, One fourth cup dairy sour cream, 1
Tablespoon milk, and One half teaspoon pumpkin spice. Spoon 1 teaspoon filling
into each tart. Bake as above. BrownieNut Filling Heat and stir One half cup
chocolate pieces with 2 Tablespoons butter until chocolate is melted.
Remove from heat and stir in 1/3 cup sugar; 1 beaten egg and 1 teaspoon
vanilla. Place 2 pecan halves in bottom of each tart and 1 teaspoon of
chocolate mixture. Bake as above.

ThePoet102

Posted to recipeludigest Volume 01 Number 368 by Giz2day Giz2day@aol.com
on Dec 14, 1997