Pecan Tassies
Pecan Tassies are a cute name for a bite sized pecan pie . These tarts have a flaky crust and gooey filling with a crunchy pecan top.
Ingredients
Crust
- 6 oz cream cheese-room temperature
- 1 cup of butter -room temperature
- 2 cups all purpuse flour
Pecan Filling
- 2 eggs
- 2 Tablespoons Butter-Room temperature
- 1 teaspoon vinegar
- 3/4 cup light brown sugar
- 1 cup finely chopped pecans -measured after chopping
Instructions
Prepare the Crust
- With an mixer cream together the cream cheese and butter until smooth and creamy
- Add a little flour at a time and all of it is incorporated
- Cover and place in the fridge for about 45 minutes to a hour(The dough is a little easier to work with if it is slightly chilled)
Prepare the Pecan filling
- Whisk together eggs , butter and vinegar until nice and frothy
- Whisk in brown sugar
- Fold in pecans
Making the Pecan Tassies
- With a cookie scoop or spoon scoop out a small portion of dough and roll into a ball
- Place the ball into the muffin well
- Dip the small end of the tart tamper into a little flour and press the ball down until the tamp feels like it is close to the bottom of the well
- Carefully lift the tamp straight up and the dough should release it
- Repeat this until all of the wells are full
- Fill the tarts with about a 1-2 teaspoons of filling -see notes
- Bake in a 350 degree oven for 25-30 minutes
- Cool for 10 minutes and remove from the pan and cool on a cooling rack
Notes
Be careful not to over fill the tarts . The filling should be right below top they will rise in baking but if they over flow it is difficult to remove these from the pan. If they overflow run a sharp knife around the edges .
These freeze great! Store them in a sealed container and when ready to serve take them out and defrost over night at room temperature
Tried this recipe?Let us know how it was!