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Pecan Pie Tarts
November 30, 2003

These turned out really well. The crust holds together nicely,but isn't tough. It browned to a very light golden brown. There should be more gooey filling though. I will decrease the nuts next time, so that the spoon isn't so full of nuts each time I fill the shell. I made mini tarts and half a recipe made 24 and I baked for 20 minutes.

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