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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.
My Great Aunt Ora used to make pecan tassies. This recipe is close to hers. Thanks for sharing! :)
I love this recipe. It is quick, fast, easy. Great for company.