Tiny Tarts

Ingredients

• 1/2 cup margarine or butter, softened
• 1 3-ounce package cream cheese, softened
• 1 cup all-purpose flour
• Pumpkin Filling
• Pecan Filling
• Lemon-Coconut Filling
• Spiced Fruit Filling

Instructions

1. For pastry, in a mixing bowl beat margarine or butter and cream cheese till thoroughly combined. Stir in flour.
2. Press a rounded teaspoon of pastry evenly to the bottom and up the sides of each of 24 ungreased 1 3/4-inch muffin cups. Fill each pastry-lined muffin cup with about 1 heaping teaspoon desired filling. Bake in a 325° oven about 30 minutes or till pastry is golden and filling is puffed. Cool slightly in the pan, then remove and cool completely on a wire rack.
3. Pumpkin Filling: Beat together 1 egg, 1/2 cup canned pumpkin, 1/4 cup sugar, 1/4 cup milk, and 1 teaspoon pumpkin pie spice.
4. Pecan Filling: Beat together 1 egg, 3/4 cup packed brown sugar, 1/4 cup milk, and 1 tablespoon margarine or butter, melted. Stir in 1/2 cup coarsely chopped pecans.
5. Lemon-Coconut Filling: Divide 1/4 cup coconut among the pastry-lined muffin cups. Combine 2 eggs; 1/2 cup sugar; 2 tablespoons margarine or butter, melted; 1/2 teaspoon finely shredded lemon peel; and 1 tablespoon lemon juice. Spoon mixture over coconut in pastry-lined muffin cups.
6. Spiced Fruit Filling: In a small saucepan combine 1 1/2 cups chopped mixed dried fruit and 1/2 cups apple juice or water. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or till fruit is very tender. Drain. Stir in 1/4 cup orange marmalade, 1 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.