Southern Pecan Tassies

• portionen: 24 servings

Zutaten

1/2 cup (1 stick) salted butter, softened at room temperature

3 ounces cream cheese, softened at room temperature

1 cup all-purpose flour

1 cup chopped pecans, divided

1 tablespoon salted butter, melted and cooled slightly

1 large egg

1/4 teaspoon pure vanilla extract

1 cup light brown sugar, packed

Anweisungen

Butter a 24 count mini muffin pan; set aside.

Cream together the full stick of butter and the cream cheese; add the flour and mix until well blended. Cover and refrigerate for about 15 minutes, until dough is better manageable.

Pinch off 24 even pieces, pressing dough flat into the bottoms and up the sides of buttered muffin pans. Dough should reach the top of the cup.

Sprinkle 1/2 cup of the chopped pecans evenly into each of the cups; set tin inside the refrigerator while the oven is preheating.

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the melted butter, egg and vanilla; add brown sugar and 1/2 of the remaining pecans; mix until blended and smooth.

Spoon the filling evenly into each of the muffin tins, to about 3/4 full, and sprinkle the last of the remaining chopped pecans evenly among the cups.

Bake for 25 to 30 minutes or until the filling sets.

Let rest in the pan on a wire rack for 10 minutes, then run a knife around the edges of each tassie and transfer to a cooling rack to cool completely, about 20 minutes longer.

Notizen

Generously butter the muffin tin, even if it's non-stick, and press in pastry so that it comes right to the top of the muffin tin. Evenly fill the cups about 3/4 full, leaving about 1/4 of the pastry exposed, otherwise the filling will leak into the tin, causing the tassie to stick to the cup. Chilling the dough makes it easier to work with, however if you overchill it, it will be hard to work with, so let it rest at room temperature until it's flexible again, but not too warm. You may also roll dough to about 1/4 inch and use a round cutter.