Pecan Tassies

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
30 min

Yield:
24 pastries
Level:
Easy

Ingredients
  • Crusts:
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing
  • 1 (3-ounce) package cream cheese, at room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon finely ground cornmeal
  • 1/4 teaspoon fine sea salt
  • Filling:
  • 1 large egg
  • 3/4 cup firmly packed light brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • Pinch ground cinnamon
  • 1/2 cup chopped pecans
Directions
  • For the crusts: Grease a 24-cup mini muffin tin. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms. Divide the dough into quarters. Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs. Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell. Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.

  • For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well. Sprinkle 1 teaspoon of chopped pecans into each shell. Top with a teaspoon of the egg mixture. Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more. Place the pan on a rack to cool. When cool enough to handle, remove the tassies from the pan and place on the rack. Serve warm or room temperature. Store in an airtight container up to 1 week.


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