Caramel Pecan Tarts

 

1

cup Gold Medal® all-purpose flour

1/2

cup butter or margarine, softened

1/4

cup powdered sugar

3/4

cup packed brown sugar

1/2

cup chopped pecans

1

tablespoon butter or margarine, softened

1

teaspoon vanilla

1/4

teaspoon salt

1

egg, slightly beaten

12

vanilla caramels, unwrapped

1

tablespoon milk

• 1 Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
• 2 In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
• 3 Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• 4 In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.