As far back as I can remember, our Christmas season would not have been complete without gathering in the kitchen to help mom make these tasty Tiny Pecan Tarts. Now as a mother in my own kitchen, each holiday season consists of carrying on this family tradition with my children assisting me in making these festive treats — and in devouring them as well. This recipe ranks as our favorite!
Because healthier alternatives are so readily available these days, we have easily substituted lower fat content for butter and cream cheese, just as I know my mom would have done the same had she had this same luxury. For example, instead of using butter or margarine, we use the Smart Balance 50/50 Butter Blend, which has 28% less saturated fat than butter and is a good source of ALA (alpha-linolenic acid) omega-3 and vitamin E. Also, it contains no hydrogenated fat or Trans fat. In addition, we use fat-free cream cheese.
Tiny Pecan Tarts Recipe
Pastry
½ cup low-fat margarine or butter, softened (Smart Balance 50/50 Butter Blend used here)
1 (3-oz) package low fat or fat-free cream cheese, softened
1 cup all-purpose flour
Confectioners powdered sugar (for embellishing)
Pecan Filling
1 egg
¾ cup packed brown sugar
1 tablespoon low-fat margarine or butter, melted
½ cup coarsely chopped pecans
Preheat oven to 325 degrees.
For pastry: In a mixing bowl, beat butter and cream cheese until thoroughly combined. Stir in flour.
Press a rounded teaspoon of pastry evenly into the bottom
and up the sides of each of 24 ungreased 1 ¾ -inch muffin cups.
In a medium bowl, prepare pecan filling by beating together these ingredients: melted butter, egg, brown sugar and chopped pecans. Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling.
Bake for about 30 minutes or until pastry is golden brown and filling is puffed. Cool and then sprinkle lightly with powdered sugar to give the illusion of snowflakes.
Makes 24 (but dwindles down to 0 in minutes)!
HAPPY HOLIDAYS to you and your family and friends!












