Provided by Virginia Willis
Categories dessert
Time 1h10m
Yield 24 pastries
Number Of Ingredients 12
Steps:
- For the crusts: Grease a 24-cup mini muffin tin. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms. Divide the dough into quarters. Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs. Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell. Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.
- For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well. Sprinkle 1 teaspoon of chopped pecans into each shell. Top with a teaspoon of the egg mixture. Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more. Place the pan on a rack to cool. When cool enough to handle, remove the tassies from the pan and place on the rack. Serve warm or room temperature. Store in an airtight container up to 1 week.
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Muzmilali Chandio
m.chandio85@hotmail.co.ukThese pecan tassies are the perfect holiday dessert. They're festive and delicious.
Megan O'Brien
obrien-megan@gmail.comThese pecan tassies are a little too crumbly for my taste. I would recommend using a different type of flour in the crust.
Fezi Baba (Fezi)
f.b55@hotmail.comI'm not a big fan of pecans, but I loved these pecan tassies. The filling is so rich and creamy.
Matthew Perkins
m26@yahoo.comThese pecan tassies are a great way to use up leftover pie crust. I always have some extra crust in the freezer, so it's nice to have a recipe that uses it up.
Zaib koko Mardan
zaib-k@hotmail.comI've made these pecan tassies several times and they're always a hit. They're the perfect dessert for any occasion.
zillur
zillur@hotmail.co.ukThese pecan tassies are a bit too sweet for my taste. I would recommend using less sugar in the filling.
Keshar Chand
chandkeshar@hotmail.frI love the presentation of these pecan tassies. They look so elegant and festive.
Mauleed mohamed
mohamed.m67@gmail.comThese pecan tassies are a bit time-consuming to make, but they're worth the effort. They're so delicious and perfect for a special occasion.
Gift Kevin
gkevin27@yahoo.comI've never made pecan tassies before, but this recipe was so easy to follow. I'm definitely going to make them again.
Roki vai
v.r@yahoo.comThese pecan tassies are the perfect size for a quick snack or dessert. They're also great for packing in lunches.
Zo Pound
pound_z@gmail.comI love that these pecan tassies can be made with a variety of different nuts. I've tried them with walnuts, almonds, and pecans, and they're all delicious.
Xayle Maxamuud
xm33@hotmail.comThese pecan tassies are a great make-ahead dessert. I made them a day ahead and they were just as good the next day.
Eyob Abusha
a.eyob@aol.comI was a little disappointed with these pecan tassies. The crust was a bit too thick and the filling was too sweet for my taste.
Isaac Omongoisi
isaac-o17@aol.comThese pecan tassies are so easy to make, even for a beginner baker. I was able to whip up a batch in no time.
Abdulazeez Jimo
jimo.abdulazeez52@gmail.comI love the combination of flavors in these pecan tassies. The sweetness of the filling is balanced perfectly by the tartness of the cranberries.
rafs
rafs@hotmail.comI've been making these pecan tassies for years and they're always a favorite. The filling is rich and nutty, and the crust is flaky and buttery.
Riken Chakma
riken.chakma@yahoo.comThese pecan tassies were a hit at my holiday gathering! They're so easy to make and taste delicious.