Charleston Fruit Tarts

1. 1

   Roll tart pastry to 1/8-inch thickness on a lightly floured surface; cut into rounds with a 2-inch cookie cutter. Fit pastry rounds into miniature muffin pans. Set aside.

2. 2

   Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in dates, pecans, and vanilla.

3. 3

   Place 1 teaspoon filling into each tart pastry shell. Bake at 325u00b0 for 15 to 20 minutes. Remove tarts from pans while hot. Sprinkle with powdered sugar, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.