Pecan Tassies
These little pastry cups of pecan goodness are addictive—they are like mini-tart versions of the pecan pie. Make lots of these—they won’t last long on your dessert table!
Ingredients
For the pastry
- 1 stick (4 oz) unsalted butter, at room temperature
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
For the filling
- 1 cup chopped pecans, divided
- 1 tablespoon (1/2 oz) unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 3/4 cup packed light brown sugar
Instructions
- Preheat oven to 350˚F (180˚C). Spray a 24-count mini-muffin pan with non-stick spray.
- In a medium bowl, use a hand mixer to beat together the butter and cream cheese. Add the flour and mix until well blended. Cover and refrigerate for 30 minutes.
- Divide dough into 24 even pieces (using a scoop makes this easier) and, using a small wooden tart tamper, press dough into the bottoms and sides of the prepared muffin pan. (If you don’t have a tart tamper, you can use your fingers to press the dough into the cups.) The dough should reach the top of the cups.
- Evenly divvy 1/2 cup of the chopped pecans between the muffin cups.
- In a large mixing bowl, whisk together the melted butter, egg, vanilla, and salt. Add brown sugar and 1/4 cup of the remaining pecans and mix until blended and smooth. Using a small scoop, fill each cup evenly to about 3/4 full and sprinkle remaining 1/4 cup chopped pecans evenly among the cups.
- Bake until the center is almost set, about 20 minutes. Remove from oven and cool completely in the pan on a wire rack.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 19mg | Fiber: 1g | Sugar: 7g