Pecan Tassies by jej

[S_Wirth]

PECAN TASSIES (tiny tartlets) -- great for Christmas tray

Submitted by: jej
Last Updated: 3/9/2005

This has been a good recipe at holiday time, or if I need something more for a "go all out" tea table.

I also like to make some of these using regular pie crust pastry, filled with mincemeat or with pumpkin pie filling (recipe posted -- different from Libby's 'one size fits all' variety). If you have another favorite filling, use it with, or instead of, one of these. The variety on a tray is really nice.

These are for the 'tiny' 1-3/4" muffin pans.

Pastry:

1 3-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 c. flour

1. Cream cheese and butter (or high quality margarine) together.

2. Add flour; blend only to make a smooth dough.

3. Divide into 24 balls the size of walnuts. Press each into ungreased mini-muffin cups.

4. Refrigerate 2 hours or more, or overnight.

Pecan or Walnut Filling:

3/4 c. light brown sugar, packed
1 egg
1 tsp. vanilla
2/3 cup pecans or walnuts, chopped

1. In small bowl, beat brown sugar, egg and vanilla together lightly. Add nuts.

2. Fill muffin or mini-muffin cups.

3. Bake in preheated 300ý oven for 25-30 minutes -- or until 'nearly done.' I hate to give a definite time for this kind of filling, because I like to take them out just slightly before a knife comes out entirely clean. That way they finish cooking, but don't get overcooked.

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