PECAN TASSIES
A little like mini pecan pies, these Pecan Tassies are much easier to make and every bit as delicious. The flaky cream cheese crust with maple and pecan filling is so easy to make too.
Provided by Marie Roffey
Categories Dessert
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 28 g, Calories 121 kcal
PECAN TASSIES
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PECAN TASSIES
Provided by Virginia Willis
Categories dessert
Time 1h10m
Yield 24 pastries
Number Of Ingredients 12
Steps:
- For the crusts: Grease a 24-cup mini muffin tin. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms. Divide the dough into quarters. Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs. Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell. Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.
- For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well. Sprinkle 1 teaspoon of chopped pecans into each shell. Top with a teaspoon of the egg mixture. Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more. Place the pan on a rack to cool. When cool enough to handle, remove the tassies from the pan and place on the rack. Serve warm or room temperature. Store in an airtight container up to 1 week.
BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
GRANDMA'S PECAN TASSIES
My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.
Provided by Brandi Rose
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g
TEA TIME TASTIES
I make these for special parties and on the holidays. Everyone really enjoys them. They are one of my families favorites also.
Provided by Jane Miller
Categories Desserts Cookies Filled Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Blend softened cream cheese and 1/2 cup butter or margarine. Stir in 1 cup flour and mix well.
- Shape 2 dozen-1 inch balls. Place in tiny ungreased muffin pans and press onto the bottom and sides of tins.
- To Make Filling: Beat egg, sugar, 1 tablespoon butter, salt, vanilla and nuts until smooth. Fill pastry cups and bake until filling is set, about 25 minutes.
Nutrition Facts : Calories 347 calories, Carbohydrate 24.8 g, Cholesterol 46.2 mg, Fat 26.5 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 8.6 g, Sodium 141.1 mg, Sugar 14.1 g
PECAN TASSIES
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 18
Number Of Ingredients 12
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.
PECAN TASSIES
Provided by Michael Symon : Food Network
Categories dessert
Time 4h30m
Yield 2 dozen
Number Of Ingredients 12
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.)
PAPA'S PECAN TASSIES
Make and share this Papa's Pecan Tassies recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 20 Cookies
Number Of Ingredients 7
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.
EASY PECAN TASSIES
This recipe for pecan tassies was handed down to me by a great friend of mine.
Provided by alma
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 8.9 g, Cholesterol 23.1 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 61.6 mg, Sugar 4.5 g
KRAFT'S PECAN TASSIES
Simple to put together and yummy. My aunt makes these every year for Christmas. Personally, I would use butter instead of margarine (yes, I have something against margarine).
Provided by Queen Dana
Categories Dessert
Time 30m
Yield 48 tassies
Number Of Ingredients 7
Steps:
- Combine cream cheese and margarine, mixing well until blended. Add flour. Mix well. Chill. Divide dough into quarters. Divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
- Combine eggs, brown sugar and vanilla. Stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 F for 30 minutes or until golden brown. Cool 5 minutes. Remove from pans. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 88.3, Fat 4.3, SaturatedFat 1.2, Cholesterol 13, Sodium 20.2, Carbohydrate 11.4, Fiber 0.5, Sugar 7, Protein 1.4
PECAN TASSIES
This is one of my favorite Christmas cookie tray recipes. I got this recipe from Goodhousekeeping Magazine many years ago.
Provided by cookiebaker
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
- Reduce speed to low, add flour and granulated sugar and beat until well mixed.
- Cover and refrigerate 30 minutes.
- In medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
- With floured hands, divide dough into 24 equal pieces (dough will be very soft).
- With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
- I make hundreds of these cookies every Christmas so I use a wooden tart tamper to form the shells.
- Spoon a heaping pecan filling into each cup.
- Bake 30 minutes or until filling is set and edges of crust are golden.
- With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
- Store tassies in tightly covered container up to 1 week.
PECAN TASSIES
These are a favourite with American families and make a great alternative to mince pies
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the pastry, whizz the pecans in a food processor until finely ground, then pulse in the remaining ingredients with a pinch of salt until the dough just comes together. Lightly flour your hands to prevent sticking, then roll the dough into 12 small balls. Use your fingers to gently press them into the bottom and up the sides of a 12-hole mini muffin tin. Chill in the fridge while you make the filling.
- Toast the pecans in a dry frying pan for 3-5 mins until lightly toasted and smelling aromatic. Cool a little, reserve 12 of them, then roughly chop the rest. Whisk the remaining ingredients with a pinch of salt, then stir in the chopped pecans.
- Bake the pastry cases for 5 mins, then remove from the oven. If the pastry has puffed up a little, gently press it down with a teaspoon or your fingers. Spoon 1-2 tsps of the filling into each of the pastry cases, then top each with a whole pecan. Bake for 15-20 mins or until the crust turns golden and the filling is set. Leave to cool a little in the tin. Eat warm on their own, or with some cream whipped up with maple syrup.
Nutrition Facts : Calories 181 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
PECAN TASSIES
These little tarts are a great hit - and look beautiful on a holiday tray!
Provided by Carla A.
Categories Desserts Pies Pecan Pie Recipes
Time 40m
Yield 60
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166 calories, Carbohydrate 16 g, Cholesterol 17.1 mg, Fat 10.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.2 mg, Sugar 9.1 g
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