If you dug a bit further into the Cookie post below you would have found Ginger Lemon Girl’s Cookie 2008 round-up. And a recipe for Pecan Tassies. Based on this recipe, I eventually came up with these extremely yummy butter tarts, and a crust recipe that will knock your socks off! Gluten-eating people had to get their fingers slapped to stay away from these!
Crust:
- 4 oz (half bar)of cream cheese, room temperature
- 1/2 cup hard margarine or butter (soft margy will NOT work)
- 1 rounded cup of flour blend for baking
- 1/4 tsp guar gum
Filling:
- 1 egg
- 3/4 cup brown sugar
- 1 Tablespoon margarine, melted
- 1tsp vanilla
- dash salt
- handful pecans or walnuts, set aside
Directions:
- Blend crust ingredients together. Chill for min. 4 hours.
- Roll into 1.5-2″ diameter balls and place into greased muffin tin.
- You should get 12 tart shells from this.
- Use a small cup or scoop to press out the middle to form a well – or just use your fingers. It is more pastry-like the thinner that it is.
- sprinkle a few chopped walnuts into the bottom of each shell.
- Prepare filling ingredients, and scoop 2/3 full into each shell.
- Bake for 16 minutes or so at 350°F.
- Cool for 5 minutes, remove from pan before completely cooled.
These are hubby’s favorite holiday treats – Butter tarts – and he LOVED them. But then again, he hadn’t had any in nearly three years… 
