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Delicious! My husband & I like DARK brown sugar better than light in this recipe. I also use Mexican vanilla. I refrigerate the dough at least 1 hour or overnight as my original recipe calls. When using the tart shaper, make sure you press & turn so the tart will go up the sides of the mini muffin pan.

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Alesha Ann November 16, 2010

My Great Aunt Ora used to make pecan tassies. This recipe is close to hers. Thanks for sharing! :)

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MakeDollarHoller April 24, 2010

I love this recipe. It is quick, fast, easy. Great for company.

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Jean in Alvin January 14, 2010
Pampered Chef Pecan Tassies