"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pecan Tassie Recipe

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This recipe for Pecan Tassie, by , is from The KRISTENSEN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MONICA KRISTENSEN
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:
1 cup butter or margarine, softened
6 ounces cream cheese, softened
2 cups all-purpose flour, sift before measuring
1 cup chopped pecans, divided

Filling:
2 cups (1 pound) firmly-packed light brown sugar
3 eggs, beaten
3 tablespoons butter, melted
Dash salt
1/4 teaspoon pure vanilla extract

Directions:
Directions:
Pastry:
In a medium bowl, mix together the butter and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture is blended and will form a smooth dough. Refrigerate at least 1 hour. NOTE: Mixture may be made ahead of time and refrigerated up to 24 hours.

Preheat oven to 325 degrees F. Roll into small balls (approximately 24 one-inch balls) and press into the bottoms and sides of ungreased 1-1/2-inch tart pans or mini-muffin pans to make a shallow shell. Use floured fingers to press dough evenly against bottom and up sides of each muffin cup
Sprinkle 1/2 cup chopped pecans on top of dough in muffin or tart tins; set aside.

Filling:
In another bowl, mix together brown sugar, eggs, butter, salt, and vanilla. Use a spoon to fill each of the crusts 2/3 full with the egg filling mixture. Sprinkle the tops with the remaining chopped pecans. Bake approximately 20 to 25 minutes or until pastry is golden and filling is puffed. Remove from oven and let cool slightly in the pan, then remove and cool completely on a wire rack ...

Number Of Servings:
Number Of Servings:
Makes 24 Tassies.

 

 

 

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