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Yield:
18 tarts.
Ingredients:
Instructions:
Instructions: Make dough: cream butter, add 3 tbsp sugar, and cream until fluffy. Blend in egg yolk and flour. Chill 1 hour.
Combine remaining ingredients, beating well. Roll chilled dough about 1/4 inch thick, and cut with 2 1/2 inch or 3 inch cookie cutter. Fit carefully into buttered muffin tins, turning back dough over edge. Fill 3/4 full with nut mixture. Bake at 350 deg. for 25 minutes. Cool in tins; remove carefully. Makes 18 tarts. Email this Recipe:
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