Fall Foodie: Mini Pecan Tarts

Good Morning and Happy Wednesday, everyone!

I’m writing this from a mini getaway in Boston, where I’m relaxing after last night’s phenomenal Bon Iver show at TD Garden (I’ll have the full recap up a little later on this week!)

Before Troy and I set off to enjoy the city for a little while longer and then eventually head back to the Pioneer Valley- I thought I’d share a quick, easy, delicious and Fall-appropriate dessert recipe I like to whip up this time of year when I have people over to watch football games, carve Jack-O-Lanterns, or just hang out and enjoy a horror movie marathon. If you love pecan pie as much as I do- these mini tarts are for you!

WHAT YOU’LL NEED:

• 1 cup butter/margarine
• 5 ounces cream cheese, softened
• 2 cups all-purpose flour
• 4 eggs
• 3 cups packed brown sugar
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• A pinch of salt

READY? HERE’S WHAT YOU DO:

1. To Make Pastry: Cream butter or margarine and cream cheese together. Add flour and mix well.
2. Roll mixture into balls, and place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press into the shape of the crust.
3. To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well.
4. Fill the tart shells- and bake at 350℉ for about 30 minutes or until delicately browned.
5. Remove tarts from oven, let cool fully, and serve with your choice of toppings!

I can’t wait to make a big batch of these for Thanksgiving this year! They always go so quickly!

But I’m off to spend some time around the city I love the most! Enjoy your “Hump Day,” everyone!

xx

– Ashley –