Pecan Tassies

By muncheechee on December 28, 2009

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Ingredients

    Crust

    1. 3 ounces cream cheese, softened
    2. 1/2 cup butter, softened
    3. 1 cup all-purpose flour

    Filling

    1. 1 egg
    2. 3/4 cup brown sugar, packed
    3. 1 tablespoon butter, softened
    4. 1 teaspoon vanilla
    5. 1/2 teaspoon salt
    6. 1/2 cup pecans, coarsly chopped
    7. 24 pecan halves

Directions

  1. EQUIPMENT: Mini-muffin pan (24 cup). Mini-tart shaper (optional but highly recommended to make perfect tarts fast - I got mine from Pampered Chef).
  2. Preheat oven to 325°F.
  3. Blend softened cream cheese, 1/2 cup butter, and flour to form the dough. Chill dough for one hour.
  4. Spray mini muffin pan(s) with non stick spray (Bakers Joy or Pam).
  5. Remove dough from refridgerator and roll into 24 1-inch balls.
  6. 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.
  7. Beat egg, brown sugar, 1 tbsp butter, vanilla, and salt together.
  8. Sprinkle 1/2 cup chopped pecans into dough cups, filling each cup half full.
  9. Fill each tart almost full of brown sugar mixture.
  10. Place a pecan half on top of each tart (or sprinkle with chopped pecans).
  11. Bake at 325F for 25 minutes, or until set.
  12. Cool in pans.
  13. Serve and watch them disappear!
 
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