Tart Cookies Pumpkin Tarts

posted by Kitty 09-26-98 5:41 PM

Pumpkin Tarts

12 oz. cream cheese, softened
1 lb. butter or margarine, softened
4 c. flour
4 TBS. granulated sugar

Cream together cream cheese and butter. Add sugar and mix well. Gradually add flour until soft dough forms. Roll dough into 1-inch balls (approx. 90) and press into small tart pans to form shell. (Note: tart pans should be greased if they don't have a non-stick surface).

12 oz. cream cheese, softened
1 c. brown sugar
1/2 tsp. salt
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1-3/4 tsp. pumpkin pie spice
2 c. canned pumpkin
1 large can evaporated milk

Cream together, cream cheese and brown sugar. Add salt and eggs, mixing well after each. Stir in vanilla, spices, pumpkin and evaporated milk. Mix well. Pour mixture into prepared tart shells, filling each 3/4 full.

Bake at 350 degrees for 25-30 minutes. Cool, and if desired, frost, using the following recipe.

Pumpkin Tart Icing:
8 oz. cream cheese, softened
1/2 c. butter or margarine, softened
1/2 c. shortening
1 (7 oz.) jar marshmallow creme
1 lb. powdered sugar

Cream together, butter, shortening, cream cheese and marshmallow creme. Add powdered sugar and beat until fluffy. Spread on cooled tarts, or use pastry bag. Keep tarts refrigerated.

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