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Ingredients
- 1 tablespoon butter or margarine, softened
- 3/4 cup firmly packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup coarsely chopped pecans
Method
- Divide pastry into 24 balls. Place each ball in an ungreased 1 3/4-inch muffin tin; press into tins to form shells. Set aside.
- tins to form shells. Set aside. Cream butter; gradually add sugar, beating well. Add egg, vanilla, and salt; beat well. Stir in pecans. Spoon 1 1/2 teaspoons filling into each tart shell. Bake at 350° for 25 minutes. Cool completely in pans.
