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Called “Dondie Tarts” after my great-grandmother Dondie, a true pioneer woman. These are like maple pecan pies, but without the maple. The crust, made of cream cheese, butter, and flour, is to die for (and would probably go well with other tart recipes…. a good way to use up spare jam, perhaps?) This is one of those “oh my golly can you give me the recipe and I just ate five and want more” kind of recipes. Enjoy.
Combine softened cream cheese, butter, and flour and mix together till well mixed (but not over worked) then shape into a sticky ball. Roll out to about 1/3 inch thickness. Cut using a round cookie cutter or glass and place ‘crusts’ into muffin pan (you can change how many you make by increasing or decreasing the thickness. I usually skip rolling it out and just shape circles by hand – I generally get about 9 using a standard 12-count muffin tin).
In a bowl, beat the egg, brown sugar, cinnamon, karo syrup, and vanilla with a fork. Spoon filling into crust bowls and add 3-4 pecans per tart (or as many or little as you like!).
Bake at 350 degrees Fahrenheit for 25 to 35 minutes till crust is lightly browned and filling is firmed up. Let cool and enjoy!
These are good with fresh whipped cream!
I always make a double recipe. They’re that good.
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yardsailor on 9.19.2010
These will be great for my Christmas Cookie exchange, thanks for sharing.
thedishbyish on 9.19.2010
These look sooooo good, I think I will have to make them tomorrow!