Miniature Pecan Pies – Pecan Tassies2004-09-18
- Course: Appetizers
- Yield : 24
- Servings : 24
- Prep Time : 60m
- Cook Time : 25m
- Ready In : 1:25 h
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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.
- 1 stick 8 ounces butter
- 3 ounces Philly Cream Cheese
- 1 cups flour
- 2 eggs
- 1 cup light brown sugar
- 2 tbsp margarine or butter
- 1 1/2 cup pecans chopped fine
- 1 tsp vanilla
Preheat oven to 350F and allow the butter and cream cheese to soften.
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.
Using a spoon, not a mixer, prepare filling by mixing all ingredients gently. Refrigerate until muffin tins are ready to fill.
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.
Bake at 350 degrees for 20 to 30 minutes or until light golden brown.
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.