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Title: Pecan Tassies
Categories: None
Yield: 6 Servings
| For the pastry: | ||
| 1 | pk | Cream cheese; at room temperature |
| 1/2 | c | Unsalted butter; at room temperature |
| 1 | c | Sifted all-purpose flour |
| Salt to taste | ||
| For the filling: | ||
| 1 | Egg; at room temperature | |
| 1/2 | c | Dark brown sugar; firmly packed |
| 2 | tb | Unsalted butter; melted |
| 1 | ts | Vanilla extract |
| Salt; to taste | ||
| 2/3 | c | Pecans; coarsely chopped |
Lightly coat 2 miniature muffin pans with vegetable cooking spray, each pan having 12 muffin cups that hold 2 teaspoons each.
To make the pastry, in a food processor fitted with a dough blade, combine the cream cheese and butter. Add the flour and pulse until well blended and a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 1/2 hours or until ready to use.
Shape the dough into 24 balls, using about 2 teaspoons dough for each. Wrap the balls individually in plastic wrap and refrigerate for 30 minutes. Preheat an oven to 350 degrees F. Unwrap the dough balls, place in the prepared muffin pan and press with floured fingertips against the bottom and sides to form shells. Place the pans of pastry shells in a freezer while you prepare the filling. This helps prevent dough shrinkage while baking--the shells will not freeze during this time.
To make the filling, in a medium bowl, combine the brown sugar, butter, vanilla and salt and stir until well blended and smooth. Stir in the pecans. The filling will be thick. Fill each shell with 2 teaspoons of filling. Bake on the middle oven rack until a toothpick inserted in the center comes out clean and the crusts are golden brown, 20 minutes. Set the pans on a wire rack to cool for 5 minutes, remove the tartlets from the pans to cool completely. Serve at room temperature. Store wrapped tightly in plastic wrap for up to 4 days, or wrap in freezer paper and freeze for up to 1 month.
Yield: 2 dozen tassies
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH Menu Pan Fried Louisiana Crab Cakes on Mixed Greens Chilled Jicama Lime Soup Breadsticks/Crackers/Croutes South Carolina Lace Cookies Pecan Tassies Sorghum Tea Cookies Chardonnay Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997
Recipe by: DEAN FEARING #HE1A12
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