pecan tassies

Pecan pie always goes over very well in my house. As a result, I am always looking for spin-off recipes to try. I found a recipe for Pecan Tassies from marthastewart.com, and my family approved, so I started cooking.

These pastries were not only easy but fun to make, as well. The finished product looked super cute, but, unfortunately, its positive qualities end there. I admit that I was concerned about the dough from the start because cream cheese-based doughs tend to be soft and creamy, but I figured that I would give it a shot. After tasting them, I am sad that I didn’t go with my gut and substitute a butter cookie crust, which would have offered a nicer contrast of texture and a much improved flavor. Also, this filling bears practically no resemblance to that of pecan pie, despite its use of similar ingredients. It was excessively sweet, like pure maple syrup, and it did not possess any of the caramel notes of pecan pie.

Needless to say, the search persists for a good recipe for pecan tassies.

Pecan Tassies
From marthastewart.com

For the dough:
1/2 c. pecans
1/2 c. cream cheese
1/2 stick unsalted butter, softened
3/4 c. all-purpose flour
Pinch of salt

For the filling:
1 large egg
1/4 c. packed light-brown sugar
2 tbs. pure maple syrup
2 tsp. pure vanilla extract
1 tbs. unsalted butter, softened
1/4 tsp. salt
3/4 c. pecans, toasted and coarsely chopped

Preheat oven to 350 degrees. Grease a mini muffin pan.

Process pecans in a food processor until finely ground (to make about 1/3 cup). Set aside. Put cream cheese and butter into the bowl of an electric mixture fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt. Mix until dough just comes together.

Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini muffin tins.

Whisk the eggs, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.

Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers for up to three days.