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Pecan Tassies

Pecan Tassies

🍽 Serves ⏲ Total Time
24 1 hour 50 minutes

🧂 Ingredients

  • 🧈 0.5 cup (113 g) unsalted butter
  • 🧀 3 oz (85 g) cream cheese
  • 🍞 1 cup (120 g) all-purpose flour
  • 🧂 0.13 tsp salt
  • 🥚 1 large (50 g) egg
  • 🍬 0.75 cup (160 g) light brown sugar
  • 🧈 1 Tbsp (14 g) unsalted butter
  • 🎴 1 tsp (4 g) vanilla extract
  • 🧂 some salt
  • 🌰 1 cup (99 g) finely chopped pecans

🍳 Cookware

  • 1 medium bowl
  • 1 electric mixer
  • 1 plastic wrap
  • 1 24-cup miniature muffin pan
  • 1 small bowl
  • 1 wire rack
  • 1 thin knife

📝 Instructions

Step 1

Beat 0.5 cup (113 g) unsalted butter (softened) and 3 oz (85 g) cream cheese (softened) in a medium bowl at medium speed with an electric mixer until creamy. Gradually add 1 cup (120 g) all-purpose flour and 0.13 tsp salt, beating at low speed until a soft dough forms.

Step 2

Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 3

Preheat oven to 325°F. Lightly grease a 24-cup miniature muffin pan.

Step 4

Divide chilled dough into 24 equal-sized balls (about 1 inch each). Place one ball into each muffin cup. Press dough firmly against bottom and up sides of cups to form a shell.

Step 5

Whisk together 1 large (50 g) egg, 0.75 cup (160 g) light brown sugar (firmly packed), 1 Tbsp (14 g) unsalted butter (melted), 1 tsp (4 g) vanilla extract, and a dash of salt in a small bowl until smooth. Stir in 1 cup (99 g) finely chopped pecans.

Step 6

Spoon pecan mixture into unbaked pastry shells, filling each about three-quarters full.

Step 7

Bake until filling is set and pastry is lightly browned, 20 to 25 minutes.

Step 8

Let tassies cool in pan on a wire rack for 5 minutes. Carefully run a thin knife around edges to loosen, then remove from pan to cool completely.

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