Pecan Tassies Barb And Other Fillings Recipes

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:

• To toast the pecans (optional but recommended), scatter them on a baking tray and bake for 7-8 minutes at 350F / 180C / 160C fan forced.

PECAN TASSIES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
• When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
• To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
• Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
• Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
• (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

PECAN TASSIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
• In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
• Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

EASY PECAN TASSIES

Steps:

• Combine flour, butter, and cream cheese in a bowl. Cover and chill in the refrigerator for 1 hour.
• Roll chilled dough into 24 balls and press into the cups of a mini muffin tin to make pastry shells.
• Preheat the oven to 325 degrees F (165 degrees C).
• Mix brown sugar, pecans, egg, butter, vanilla extract, and salt together in a bowl. Spoon 1/2 to 3/4 teaspoon filling into each pastry shell.
• Bake in the preheated oven until golden brown, about 25 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.

PECAN TASSIES

Steps:

• EQUIPMENT: Mini-muffin pan (24 cup). Mini-tart shaper (optional but highly recommended to make perfect tarts fast - I got mine from Pampered Chef).
• Preheat oven to 325°F.
• Blend softened cream cheese, 1/2 cup butter, and flour to form the dough. Chill dough for one hour.
• Spray mini muffin pan(s) with non stick spray (Bakers Joy or Pam).
• Remove dough from refridgerator and roll into 24 1-inch balls.
• Place dough balls into mini-muffin cups and press balls against the bottom and sides to form a mini pie crust. If using the mini-tart shaper, dip shaper in flour and tap off excess then press straight down on the dough ball.
• Beat egg, brown sugar, 1 tbsp butter, vanilla, and salt together.
• Sprinkle 1/2 cup chopped pecans into dough cups, filling each cup half full.
• Fill each tart almost full of brown sugar mixture.
• Place a pecan half on top of each tart (or sprinkle with chopped pecans).
• Bake at 325F for 25 minutes, or until set.
• Cool in pans.
• Serve and watch them disappear!

PECAN TASSIES

Steps:

• Combine margarine and cream cheese with a fork until smooth.
• Add flour in four additions; work in to make very smooth dough.
• Chill.
• Shape into 1 1/4-inch balls;
• Press into small muffin or tart cups to make shells.
• Filling:
• Slowly beat lite brown sugar into eggs.
• Mix in butter, salt, and vanilla.
• Put about 6 raisins and 1/2 teaspoon chopped pecans in each shell; add filling, not quite full.
• Top with a few nuts.
• Bake 25 minutes at 350°, until set.
• Make ahead of time.
• Put wax paper between layers to store.
• Makes about 48 cookies.

PECAN TASSIES

Steps:

• Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside. Put mascarpone or cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
• Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
• Make the filling: Whisk the egg, 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 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

PAPA'S PECAN TASSIES

Steps:

• Preheat oven to 350 degrees.
• Unfold Piecrust.
• Using a 2 1/2 inch biscuit cutter cut into 12 circles.
• Press dough scrapes together and cut 8 more circles for a total of 20.
• Pat pastry circles into MINIATURE MUFFIN CUPS.
• Press to form tarts.
• In a medium saucepan,combine SPLENDA, cornstarch, egg,and water.
• Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
• Remove from heat.
• Stir in vanilla and pecans.
• Evenly spoon about 1-tablespoon mixture into each tart.
• Bake 16 to 20 minutes.
• Place muffin pans on a wire rack and cool 10 minutes.
• Remove tassies from pans and continue cooling on wire rack.
• Enjoy.