Written by Chacha on Dec 28th, 2020 in Cookies, Dessert | No Comments
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Yields: 2 dozens

These homemade Pecan Tassies are sweet bite-sized pies with a buttery and flaky crust and a golden caramel-pecan filling. Take one bite and you will see what I am talking about. The dough that surrounds the filling is made out of a simple blend of butter, cream cheese, and flour. Because there is no sugar in the dough it is entirely savory, buttery, nutty, and slightly tangy from the cream cheese and the golden pecan filling is a scrumptious mix of butter, brown sugar, vanilla, and toasted pecans.

Special equipment:

  • Mixing bowls
  • A simple food chopper or food processor
  • A hand mixer or stand mixer with a paddle attachment
  • Two 12-cup mini muffin pans or a 24-cup mini muffin pan
  • A tablespoon-sized cookie scoop
  • Wire cooling racks

Ingredients

Pecan Tassies Crust

  • 1/2 cup unsalted butter, softened at room temperature
  • 3 ounces cream cheese, softened at room temperature
  • 1 cup sifted all-purpose flour

Pecan Tassie Filling

  • 3/4 cup chopped pecans
  • 1 large egg, at room temperature
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt

Directions

Pecan Tassies Dough

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cheese on medium-high speed until smooth, 3 to 4 minutes.
  2. Scrape down sides of the bowl and add the flour gradually to the mixer and mix on low until incorporated, scraping down the sides of the bowl as needed.
  3. Use your hands to press the dough into a solid mass. Wrap with plastic wrap and refrigerate for 1 hour.

Pecan Tassie Filling

  1. Preheat oven to 350°F.
  2. Place chopped pecans in a large baking sheet and roast until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove from oven and set aside to cool.
  3. Place roasted pecans in a food processor and process until finely ground or the texture of coarse cornmeal, 15 to 30 seconds. Transfer to a bowl and set aside.
  4. To make filling, in a large bowl, whisk together egg, sugar, butter, vanilla, and salt until sugar is dissolved and mixture is homogenous. Set aside.

Making the Pecan Tassies

  1. Remove dough from refrigerator.
  2. Using a tablespoon-sized cookie scoop, scoop 1 tablespoon of dough into each muffin cup. Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup.
  3. Place 1/2 teaspoon of the roasted ground pecans in each of the muffin cups.
  4. Carefully spoon or pour filling over pecans to come about two-thirds up the sides of each crust.
  5. Top each tassie dough shell with the roasted ground pecans.
  6. Bake tassies until the filling has puffed, and the pastry has lightly browned, 25 to 30 minutes.
  7. Let the pecan tassies cool for about 5 minutes before removing from muffin pan with an offset spatula. You may need to run a knife around the edge of the tassie to loosen it. Sometimes the filling cooks over the top of the dough and make the edges of the pan sticky.
  8. Once the cookies are completely cooled, they can be stored in an airtight container for up to a week, or place in a sealed plastic container, using parchment paper to separate the layers and freeze for up to 2 months. To defrost, simply remove cookies from the freezer and thaw at room temperature. Re-roll in powdered sugar before serving, if desired.

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