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Recipe courtesy of Michael Symon

Pecan Tassies

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  • Level: Easy
  • Total: 4 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 2 dozen
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Ingredients

Dough:

Filling:

Directions

  1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  2. For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
  3. When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
  4. To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
  5. Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
  6. Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
  7. (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

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