Pecan Tassies

You can find a very good Tassie Pastry recipe at Tart Pastry.

• Ready In: 30 mins
• Yields: 24 tassies (approximately)

Ingredients

• 1⁄2 cup pecans, coarsely chopped
• 3⁄4 cup brown sugar
• 1 1⁄2 tablespoons butter, melted
• 1  egg
• 1  teaspoon vanilla
• 1  dash salt

Directions

1. Preheat oven to 350°F.
2. Mix all filling ingredients together well.
3. Using a teaspoon, carefully distribute filling mixture into pastry-lined muffin cups.
4. Fill each pastry cup 3/4s of the way full.
5. The amount needed does vary because there is no standard to the size of mini-muffin cups (mine are just about the smallest I've seen and I use about a 3/4 tsp of filling per tassie).
6. Bake for 20-25 minutes.
7. Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
8. If they cool in the pan too long, they are more difficult to remove.
9. Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right 'move' to remove them perfectly.