The cookie version of the Pecan Pie, our Tassies are deliciously seductive delights and an absolute pleasure for all who try them. Exceptional any time of day!

Recipe type: Desserts
Cuisine: American
Serves: 48
For Pastry Shells:
  • 2 Cups sifted all-purpose flour; sift then measure
  • 2 packages cream cheese (3 ounces); softened
  • 1 Cup butter (2 sticks); softened
For Filling:
  • 3 Tablespoons butter
  • 3 eggs; beaten
  • 2 Cups light brown sugar (packed)
  • 1 Cup chopped pecans; see Taster's note
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  1. To prepare pastry shells: Combine flour, cream cheese and butter; mix well with pastry blender. Chill dough. Shape dough into balls the size of a walnut. Place one dough ball into each Cup of miniature muffin tin; with fingers, press dough until it covers bottom and sides of muffin cup.
  2. Preheat oven to 350 degrees.
  3. To prepare filling: Melt butter in saucepan. Add eggs, brown sugar, pecans, vanilla and salt; cook about 5 minutes.
  4. Put about 1 teaspoon of filling in each pastry shell. Bake for 25 minutes.
  5. Let cool, then store in refrigerator.
Tassies are mini pecan pies, however, the pastry for this recipe and the method of preparing it for a filling can be used to make mini-quiches.

Yields 48 tassies.

Taster's notes: Small pecan pies; very rich and fancy looking. Use care when filling the pastry shells; too much filling will cause tarts to stick in pan. These freeze well. They can be made with walnuts instead of pecans, if desired.

Perfect for entertaining.

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