Pecan Tassies

To me, nothing says Thankgiving like Pecan Tassies. Well, excpet for maybe the turkey & dressing.

And, pumpkin pie.

Regardless, I only make Pecan Tassies around Thanksigiving. These are the perfect dessert fingerfood for the Holiday season. I've been waiting and waiting on BBLady to post the recipe, but I see she's too busy peddling her chocolate porn to worry about something timely like pecans.

Most Tassie recipes are quite similar & the main problem I've always had has been too much filling and not enough dough. I had the same issue again last night & modified the amounts for this recipe. This should make 60-70 tassies. If you think you need less, try this recipe. It makes 24-30, but there will be quite a bit of filling leftover/wasted. Besides, if you think you don't need 70 tassies, you are obviously hanging out with the wrong crowd.

Pecan Tassies

Dough:

6 oz cream cheese, softened to room temperature
1 cup butter, also at room temp
2 cups all-purpose flour

Cream together butter & cream cheese with the electric mixer. Add flour & mix until it starts to form a ball. Shape the dough into a large ball, wrap with plastic & refrigerate until easy to handle (at least one hour).

Shape dough into small balls about 1 ½ inch in diameter. Place into mini-muffin pan and press into "cups". I use my Pampered Chef dough shaper.

Filling:

• 3 T butter, melted
• 3 eggs
• 1 ½ cup light brown sugar
• 1 ½ teaspoon vanilla extract
• ¾ - 1 cup of chopped pecans

Mix the filling ingredients together with a wire whisk. Fill dough cups about ¾ full. I use the PC mini scoop. Bake at 325F for 30 minutes or until the dough is very lightly browned & the filling mostly set.

Remove immediately from the pan & cool on a rack. Tarts should come out of the pan easily. Unless the filling runs over the edges - then it might be stuck. Run a butter knife along the edge to loosen.

I don't know for a fact, but I've seen several references that these freeze well. Which is great. Make ahead of time & defrost at room temperature when you need them.

Enjoy! ~HausFrau