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Nut Tarts (VRP 008)

Nut Tarts (VRP 008)

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Nut Tarts
Yield: 38 tarts

Nut Tarts


Tart Dough

  • 8 ounces cream cheese, softened
  • 1 stick butter or oleo, softened
  • 2 cups flour


  • 1 teaspoon nuts, chopped (for each tart)
  • 1/2 cup oleo
  • 1/3 cup Karo syrup
  • 1 cup confectioner's sugar
  • Vanilla


  1. Soften the cream cheese and butter
  2. Mix thoroughly
  3. Add the flour a little at a time
  4. Mix well
  5. If dough feels sticky, add a little more flour
  6. Form into walnut size balls
  7. Drop into tart pans (if using muffin size pan, make balls a little larger)
  8. Press in place
  9. Spoon 1 teaspoon chopped nuts in each
  10. Bring to a boil the oleo, Karo syrup, and confectioner's sugar
  11. Add vanilla
  12. Once mixed, add 1 teaspoon of this mixture over nuts
  13. Bake at 350 degrees until lightly browned around the edge

Nut Tarts

Nut Tarts

Front of the Nut Tarts recipe card with a notation that the recipe is from Adelaide Christina OLSEN Lanker (1919 – 2001)


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Nut Tarts

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