Caramel-Pecan Tarts

Family Favorite. Make double batch - half without nuts for the fussy people. Put half a nut on top of the nut ones to differentiate.
Use mini muffin liners for ease of removal.

20 min 350°F

YIELD: 2 dozen cookies
1 cup all purpose flour
½ cup margarine or butter, softened
¼ cup powdered sugar
¾ cup packed brown sugar
1 tbsp. margarine or butter, softened
1 egg, slightly beaten
1 tsp. Vanilla
¼ tsp. Salt
½ cup chopped pecans (if using, place half nut on top so can tell with nuts apart)

Heat oven to 350°F. Mix flour, ½ cup margarine and the powdered sugar. Divide into 24 equal pieces. (Keep dividing in half or thirds) Press each piece against bottom and side of ungreased small muffin cup. 13/4” x 1” Do not allow pastry to extend above tops of cups.
2009 suggestion: after making dough, roll out and cut out circles to fit cups. put in that way - should speed up fitting dough into cups.
Mix remaining ingredients. Spoon scant tbsp. mixture into each muffin cup. Bake until filling is set and crust is light brown, about 20 minutes. Cool in muffin cups 20 minutes. Remove from muffin cups with tip of knife; cool on wire rack.
2011 made by Debbie

2012 made by Boug. Debbie made her Nut Cups.
note- in 2012 - with nuts have white papers. Without nut have colored papers.

Only difference between Caramel Pecan and Caramel Tarts are we leave the nuts out of the Caramel Tarts.