Pecan Tarts

1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4? muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped

How to make it :

Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.


  1. Can they be frozen to use at a later date?

    1. I have been making these for years. Yes, they can be frozen to use at a later date.

  2. Can they be frozen to use at a later date?

  3. These look yummy - gotta try them!

  4. Baking these now: ALERT--the filling makes enough for about 48 tarts, so unless you want to spend your morning pressing dough into tart pans, I'd say halve the crust recipe. Each tart takes a skimpy teasp of filling. I'm a little cross, I put 24 tarts in the oven, and have about 2/3 of filling recipe left over.

  5. Baking these now. ALERT: the filling makes enough to fill at least 48 tarts instead of 2 dozen as the recipe states. So, unless you want to spend your morning making little cream cheese tart shells, I'd say cut the filling recipe in half. 1 teasp of filling is very adequate for each tart.

  6. They freeze very well. I have made them for 50 years, and they are a family and friend favorite. (Angie)

  7. They freeze beautifully. I have made thousands of them and shared them with many friends and family members. They are a favorite!