1/2 c Butter softened
3 oz Cream cheese; softened
1/4 c Sugar
1 c All-purpose 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:
Almond-Raspberry Divide 1/4 cup raspberry preserves among pastries. Beat
together 1 egg, 1/2 cup sugar and 1/2 cup almond paste. Spoon 1 teaspoon
filling into tarts. Bake as above. Pumpkin-Sour Cream Beat together 1 egg,
1/2 cup canned pumpkin, 1/3 cup sugar, 1/4 cup dairy sour cream, 1
Tablespoon milk, and 1/2 teaspoon pumpkin spice. Spoon 1 teaspoon filling
into each tart. Bake as above. Brownie-Nut Filling Heat and stir 1/2 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
Yields
1 Servings