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Wild Plum Tarts



  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 3/4 teaspoon grated orange rind
  • 3/4 teaspoon grated lemon rind
  • 1 cup sifted all-purpose flour
  • 1 1/2 cups finely chopped pecans
  • 1/2 pint wild plum jelly
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  1. Beat butter and cream cheese until smooth.
  2. Add orange and lemon rinds.
  3. Add flour slowly until well blended.
  4. Refrigerate for 1 hour.
  5. Pinch dough into small balls. Place balls in miniature muffin tins and press dough into each to form shells.
  6. Place some nuts in bottom of each shell.
  7. Add about 1 teaspoon plum jelly to each and top with more nuts.
  8. Bake in preheated 400 degree F oven until dough is golden brown.
  9. Cool before removing from tins.

Yield: 2 1/2 to 3 dozen

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