More Fillings For Tassies Recipes

MORE FILLINGS FOR TASSIES

Steps:

• SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng I havent made these lemon ones yet, but I scaled down a larger recipe from some cookbook to resemble the pecan tassie proportions, hoping to have enough lemon filling for a batch of tartlets. So it may or may not be enough, thought Id let ya know. LEMON TASSIE FILLING In a small saucepan over low heat, cook the 1 st three until dissolved. Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly. Then return mix to the saucepan and cook for about 3 minutes until its of pudding consistency. Stir in lemon peel. Let cool to room temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F for 20-25 mins., or until golden. The back of the tart tamper package also suggested some other fillings, like cherry or blueberry pie filling, or vanilla pudding topped afterwards with a strawberry or a few blueberries (glaze with some heated currant jelly). Or make hors doeuvres by filling with your favorite quiche recipe, or

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

PECAN TASSIES

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.