Pecan Tassies

By jab120638

Ingredients

• For the Dough:
• 1 cup (2 sticks) unsalted butter, softened, cut into 1/2-inch cubes
• 6 ounces cream cheese, softened, cut into 1-inch cubes
• 1 tablespoon sugar
• 2 cups all-purpose flour
• For the Filling:
• 2 large eggs
• 1 1/2 cups firmly packed light brown sugar
• 2 tablespoons vanilla extract
• 1/8 teaspoon salt
• 1 cup toasted pecans, coarsely chopped

Details

Servings 40
Adapted from laurassweetspot.com

Preparation

Step 1

Instructions

For the Dough: In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until the mixture is lump free. Add the sugar and beat again for 15 seconds. Scrape down the bottom and sides of the bowl. Add the flour in four parts, at low speed, until the mixture is just combined and a dough forms. Pinch off a walnut-size piece of dough, roll it into a ball, and set it aside. Continue pinching and rolling until all the dough is gone. You will end up with approximately 40 pieces. Place each ball into an individual mini muffin pan, then use your fingers to press the dough into the bottom and up the sides of each pan.

Once all the tassie shells have been formed, cover and place the muffin pan in the freezer while you make the filling.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk the eggs just until they break apart. While whisking, gradually add the brown sugar until completely combined. Add the vanilla and salt and whisk again. Add ½ cup of the chopped pecans and stir until they are completely mixed in.

Sprinkle the remaining ½ cup pecans into the tassie shells. Spoon in enough filling into the shells until they are about three-quarters full.

Bake for about 15 minutes. Reduce the oven temperature to 250 degrees F and bake for another 10 minutes, or until the filling is set.

Allow the tassies to cool for at least 30 minutes. Serve them warm or at room temperature. Pecan tassies taste best the day they are made; however, you can wrap them in plastic and keep them at room temperature for up to 2 days.

Instructions