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Andrew Fowler

Pecan Tassies

Print Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Chilling and cooling 45 minutes
Total Time 1 hour 45 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened, for crust
  • 3 oz cream cheese softened
  • 1 cup all-purpose flour
  • 1/4 tsp fine salt divided
  • 1 large egg
  • 3/4 cup packed light brown sugar
  • 1 tbsp unsalted butter melted, for filling
  • 1 tsp vanilla extract
  • 3/4 cup finely chopped pecans

Method
 

  1. Beat crust butter and cream cheese smooth. Mix flour and 1/8 teaspoon salt; form 24 balls. Refrigerate 30 minutes, additional to active prep time.
  2. Heat oven to 350°F. Press balls evenly across bottoms and up sides of 24-cup mini muffin pan.
  3. Whisk egg, sugar, filling butter, vanilla, and remaining salt. Add some pecans per shell; divide filling without exceeding three-quarters full. Add remaining pecans.
  4. Bake 22 to 25 minutes until pastry edges golden and filling puffed and set.
  5. Cool in pan 15 minutes; thin-knife loosen edges. Rack-cool completely.