Tiny Tarts
rec.food.drink.tea/Rounds
Makes 24 tarts

Pastry

1/2 cup margarine or butter, softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour

For pastry, in a mixing bowl beat softened margarine or butter and cream cheese until thoroughly combined. Stir in the flour.

Using 24 ungreased 1 3/4 inch muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.

Pumpkin Filling
1 egg
1/2 cup canned pumpkin
1/4 cup sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
ground nutmeg for finishing touch

In a small mixing bowl beat together the 1 egg, canned pumpkin, sugar, milk, and spice. Fill each pastry-lined muffin cup with about 1 heaping teaspoon desired filling. Bake in a 325° oven about 30 minutes or until the pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack. Top with a bit of whipped cream and dust with ground nutmeg.

Pecan Filling
In a small mixing bowl beat together 1 egg, 3/4 cup packed brown sugar, and 1 tablespoon melted margarine or butter. Stir in 1/2 cup coarsely chopped pecans.

Lemon-Coconut Filling
Divide 1/4 cup coconut among the pastry-lined muffin cups. In a small mixing bowl combine 2 eggs, 1/2 cup sugar, 2 tablespoons melted margarine or butter, 1/2 teaspoon finely shredded lemon peel, and 1 tablespoon lemon juice. Spoon mixture over coconut in pastry-lined muffin cups.

Spiced Fruit Filling
In a small saucepan combine 1 1/2 cups chopped mixed dried fruit and 1 1/2 cups apple juice or water. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until fruit is very tender. Stir in 1/4 cup orange marmalade, 1 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.