Pecan Tassies

November 26, 2014

By Tab Byrum

One of my favorite things about Fall are pecans, I love pecans in candy, cakes and especially pies.  My family has always made wonderful pecan pies, my grandmother’s all made wonderful pie crusts that were sooooo flaky, I remember bowls of pecans and pie dough, bottles of dark brown syrup and pie pans of tin and glass that were filled with these wonderful concoctions that became pecan pies.

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Somewhere along the way we were introduced to a miniature version of Pecan Pie, called Pecan Tassies, a miniature pop in your mouth version of the pie that has been a holiday staple from Thanksgiving through Christmas for my family.  Today I want to share that recipe with you, I hope you’ll give it a try and it brings as much happiness to you as it has to us for so many years.  Enjoy!!!

 

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Pecan Tassie Crust:

 

3 oz. Cream Cheese 

1/2 Cup of Butter

1 Cup Sifted Flour

Let cream cheese and butter come to room temperature.  Blend butter and cream cheese together and add flour, mixing all three ingredients thoroughly together.  Wrap mixture in plastic wrap and chill in refrigerator for one hour.  After an hour form the dough into 24 balls, press balls into small muffin or tassie pan to shape of pan.

 

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Pecan Tassie Filling:

 

1 Egg

3/4 Cup Brown Sugar

1 Tablespoon of Butter

1 Teaspoon of Vanilla

1/2 Teaspoon of salt

2/3 Cup of Chopping Pecans

Beat together egg, brown sugar, butter, vanilla and salt just until smooth.  Place 1/3 of the chopped pecans in the muffin cups with dough in them.  Divide the filling among the cups, top with remaining chopped pecans.  Bake 25-30 minutes, depending on your oven.  When finished allow the tassies to cool in the pans, yield 24 tassies. 

 

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These really are one of my favorite food things for this time of year, I hope you enjoy them as much as we do!!

All photos are my own.

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