a tart. a little, tiny tart

I have three brothers. That means that I have three sisters-in-law. Just as I love each of my brothers in different ways, I love my sisters-in-law in different ways. Now I'm not saying that I love Pam solely for her baking skills, which this post and the previous crostata post might suggest, but I will say that it is one of the things that probably won me over way back when I first met her. I think these pecan tartlets were one of the first things I ate of hers, and I was sold immediately.



Simple, buttery, flaky, sweet, nutty, perfect. I don't even like pecan pie very much, but I love these tartlets. Now that Pam's been part of the family for many years, the pecan tartlets have become a mainstay at family holiday meals, and I have occasionally stepped in to make them when Pam was away, or, you now, giving birth.



Pam's pecan tartlets. The only reason I own a mini-muffin pan. Recipe after the jump.



PAM'S PECAN TARTLETS
For the crust:
1 cup flour
3 ounces cream cheese, softened
1 stick butter, softened

For the filling:
1 cup sugar
1 egg
1/2 cup pecans

Mix together the crust ingredients until well incorporated. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes until cooled. Preheat the oven to 325 degrees. Mix together the filling ingredients and set aside. Remove the chilled dough, and roll into 1-inch balls. Place the balls in a mini-muffin tin, then press into the muffin tin to line each divot. Fill the dough with the pecan filling. Bake in the preheated oven for 25-35 minutes until golden brown.