Cooked from frozen in a butter and cream cheese crust.
From the box of C.C. from Ceres, California.
Pineapple Tarts
1-1/2 c. flour
1 bar Philadelphia Cream Cheese (8 oz.)
1 bar butter or margarine (1/2 cup)
Mix above ingredients, then roll out. Cut with round cookie cutter or mouth of glass. Fit the cut mixture in an egg pan and freeze for 35 minutes.
Filling:
3 c. light brown sugar
4 eggs
1 Tbsp. butter, melted
pecan nuts, chopped
Mix all except pecan. Fill the frozen crust with mixture. Add top with pecan and bake at 350 deg. F. for 25 minutes.
Recipe for Carol Chadwick from the kitchen of Aida.