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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
Beat butter and cream cheese until smooth.
Add orange and lemon rinds.
Add flour slowly until well blended.
Refrigerate for 1 hour.
Pinch dough into small balls. Place balls in miniature muffin tins and press dough into each to form shells.
Place some nuts in bottom of each shell.
Add about 1 teaspoon plum jelly to each and top with more nuts.
Bake in preheated 400 degree F oven until dough is golden brown.
Cool before removing from tins.
Yield: 2 1/2 to 3 dozen