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.

Makes 2 1/2 to 3 dozen.