Ingredients
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
Preparation
Heat oven to 350°F. 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.
In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
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.
In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
