PECAN TASSIES
This recipe has been a holiday favorite for many years. I love getting together with my mom and baking these for Christmas. These come out like mini pecan pies but not overly sweet as most pecan pies seem to be.
Provided by muncheechee
Categories Tarts
Time 1h55m
Yield 24 tassies, 24 serving(s)
Number Of Ingredients 10
Steps:
- EQUIPMENT: Mini-muffin pan (24 cup). Mini-tart shaper (optional but highly recommended to make perfect tarts fast - I got mine from Pampered Chef).
- Preheat oven to 325°F.
- Blend softened cream cheese, 1/2 cup butter, and flour to form the dough. Chill dough for one hour.
- Spray mini muffin pan(s) with non stick spray (Bakers Joy or Pam).
- Remove dough from refridgerator and roll into 24 1-inch balls.
- Place dough balls into mini-muffin cups and press balls against the bottom and sides to form a mini pie crust. If using the mini-tart shaper, dip shaper in flour and tap off excess then press straight down on the dough ball.
- Beat egg, brown sugar, 1 tbsp butter, vanilla, and salt together.
- Sprinkle 1/2 cup chopped pecans into dough cups, filling each cup half full.
- Fill each tart almost full of brown sugar mixture.
- Place a pecan half on top of each tart (or sprinkle with chopped pecans).
- Bake at 325F for 25 minutes, or until set.
- Cool in pans.
- Serve and watch them disappear!
Nutrition Facts : Calories 124.5, Fat 8.5, SaturatedFat 3.8, Cholesterol 24.1, Sodium 95.3, Carbohydrate 11.3, Fiber 0.5, Sugar 6.8, Protein 1.4
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