inspired by Dorie Greenspan of Baking: From My Home to Yours.
makes 48 tartlettes
1 cup butter
1 brick cream cheese
2 cups flour
2 tablespoons butter or margarine, melted
3/4 cup packed light or dark brown sugar
1 teaspoon vanilla
1 1/2 cups chopped pecans
1 cup canned pumpkin
For dough - Beat butter and cream cheese. Add flour and mix until a soft dough forms. Chill for 5-10 minutes.
For filling – Melt butter/margarine and stir in brown sugar, vanilla, and egg. Add chopped pecans.
Preheat oven to 350.
Prepare a mini muffin pan by spraying wells with cooking spray.
Take chilled dough and break off a small piece of dough and roll into a ball. Place ball of dough in each well of your mini muffin pan. Dough will make 48 balls of dough.
Using a tart shaper or your fingers, press the ball of dough up the sides of each well to form a mini tart.
Fill each tart with 1/2 teaspoon pumpkin and top with a 1/2 teaspoon of pecan filling (or vice versa - pecan filling first, pumpkin on top).
Bake in preheated oven for 10-12 minutes until golden around the edges.
Remove from oven and cool on a wire rack.