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Miniature Pecan Pies – Pecan Tassies

2004-09-18

Whether you pronounce it “pih KAHN” or prefer “PEE kan”, one of the most common desserts with the pecan as a central ingredient is the pecan pie. Here is the bite size version of the ever popular dessert.

Ingredients

  • Crust
  • 1 stick 8 ounces butter
  • 3 ounces Philly Cream Cheese
  • 1 cups flour
  • Filling
  • 2 eggs
  • 1 cup light brown sugar
  • 2 tbsp margarine or butter
  • 1 1/2 cup pecans chopped fine
  • 1 tsp vanilla

Directions

Step 1

Preheat oven to 350F and allow the butter and cream cheese to soften.

Step 2

In a glass bowl, mix cream cheese and butter with a mixer until fluffy. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape. Allow the pastry to chill for several hours although we have made these by chilling only one-half hour.

Step 3

Using a spoon, not a mixer, prepare filling by mixing all ingredients gently. Refrigerate until muffin tins are ready to fill.

Step 4

Take one pastry portion and cut into 12 equal pieces. Spray your muffin tins lightly with Pam. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about 3/4 full.

Step 5

Bake at 350 degrees for 20 to 30 minutes or until light golden brown.

Step 6

To remove the tarts, just turn the tin upside down onto paper towels and then turn the tart right side up on a baking rack to cool.

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