Pecan Tassies Recipe
September 19, 2018
- ¾ cup dark brown sugar
- 1 Tblsp melted butter (I usually add a little bit more)
- 1 egg
- 1 tsp vanilla (I usually add a little bit more)
- Dash of salt
- ¾ cup pecans – chopped into small pieces Make the filling:
- Mix together the sugar, butter, egg, vanilla, and salt, removing any lumps from the sugar. Add the pecans and mix well.
- 1 ¼ cup all purpose white flour
- 3 oz cream cheese
- ½ cup butter
Make the crust:
- use the dough attachment of my kitchen aid mixer, otherwise mixing by hand may be best):
- Cream together the butter and cream cheese until smooth and blended.
- Add the flour and mix until a dough forms.
- Form the dough into a rectangular brick, wrap in saran wrap or wax paper and refrigerate for at least two hours.
- Remove the dough from the refrigerator. Work quickly because the dough is easier to work with when chilled.
- Immediately cut into 24 evenly sized pieces. I cut it in half and half again and then cut each quarter into six cubes.
- Roll each piece into a ball and place into small muffin tins. (handle as little as possible to keep it chilled)
- (I’m not sure the size, but its smaller than the mini tins I use for mini cupcakes.)
- Using your fingers, press each ball into a crust, making sure there are no holes and that the top edge is above the ridge of the pan.
- (you can buy a tool for this, but I find it is easier to do it by hand)
- Fill each crust about ¾ full. If you fill them too much, they will bubble over when cooking and get stuck to the pan.
- Bake at 325 for about 25 minutes or until the crusts are very slightly browned. (I bake at 325 convection bake and start checking them at 20 minutes).
- Transfer to a cooling rack as soon as they are cool enough to handle. They will be easier to get out of the pan when still very warm, especially if the filling bubbled over.