Pecan Tassies after Supper

Pecan Tassies after Supper is filed under Cookies and built around all-purpose flour, unsalted butter, and oz cream cheese. Plan on 24 Cookies.

Count on 45 minutes of prep, 25 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Shells

• 1 cup all-purpose flour
• ½ cup unsalted butter
• 3 oz cream cheese

Filling

• 1 egg
• 1 teaspoon vanilla
• ¾ cup dark brown sugar packed
• 1 tbsp unsalted butter melted
• 1 pinch kosher salt
• ⅔ cup chopped pecans

How the cooking goes

To make the Shells

1. Warm the oven to 350°F. You do not spray the muffin tins as long as they are nonstick.
2. Place flour in the bowl of a electric mixer or in a large mixing bowl. Cut butter and cream cheese into cubes and add it to the flour. Either mix the flour mixture on low in the a electric mixer fitted with the paddle attachment or cut it in by hand using a pastry blender or two knives. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.
3. You can also make the tassie crust in a food processor like you did in the YouTube video. Simply add all the ingredients and pulse until a smooth dough forms. It will take less than a minute. If you have a food processor, you highly suggest this method!
4. Gather the crust into a ball and divide into 24 little pieces. You used a kitchen scale and a board scraper to speed up the task but This kitchen is sure the great-grandmother tore little pieces off by sight. Roll each piece into a ball.
5. Press each piece into one cup of a miniature muffin tin to create a little crust. Be careful that none of the sides or the bottom get too thin. This will cause the filling to escape and glue itself to the sides of the tin.

Prepare the Filling

1. Whisk egg, vanilla, sugar, pinch of salt and melted butter together until no lumps remain. The more you whisk, the more air you will incorporate.This will create that crust on the top. If you don’t want it, then whisk less.

Assemble & Bake the tassies

1. Sprinkle a few pecan pieces in the bottom of each shell (about a teaspoon according to RoRo's original recipe). Pour the filling into each cup until the filling is just below the top rim of the shell. You found using a liquid measuring cup the easiest way to do this.
2. Scatter pecan pieces over the top of each tassie.
3. Oven-bake in preheated oven for 24-25 minutes or until the tops have puffed and begun to crack and the crust has browned around the edges. Underbaking will also make them difficult to remove from the tin.
4. Allow it to cool in the pan completely before removing. Twist and lift to remove! If they do not come out easily, try running the edge of a paring knife around the edge before twisting. If all else fails, just pry them out with an offset spatula. Even the ugly ones taste delicious. That’s a pastry chef promise.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Spice Cookies Blended for the Pantry and Butterscotch Chews after Supper.