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To print in large print (.doc) format for your own binder Mini Tarts as .doc
In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
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Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
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Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Mini Tarts
This recipe for Mini Tarts is like a bite size pie depending on the filling you use.
2 ½ cups flour
¼ cup sugar
pinch salt
8 oz cream cheese, cubed
1 cup butter, softened
2 tbls sour cream
1 jar of nutella, preserves or pecan coconut frosting
Mix flour, sugar and salt with fork in large bowl. Use a pastry cutter to cut in cream cheese and butter (use real butter you’ll really taste the difference) till fine cut. Mix in sour cream to blend. Wrap in plastic wrap and chill in refrigerator for an hour.
Lightly grease tiny muffin tins. Make a ball of dough for each tart and drop in, making a depression in each with your thumb to nearly the bottom of pan to make an area for your filling.
Fill about ¾ full and bake at 350 for about 20 minutes or till outside edge of tart is starting to brown. Don’t fill tarts too high or it will just run out all over when baking. Take a butter knife to the edge of tart and gently lift out to cool on wire rack.
Makes about 4 dozen tarts.
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