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Pecan Tassies Recipe

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This recipe for Pecan Tassies is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
8 oz. package of cream cheese
1 c. butter
2 1/4 c. flour

Filling:
Pecan halves
3 eggs
3/4 c. corn syrup
1/2 c. sugar, white or brown
2 Tbsp. melted butter
1 tsp. vanilla
Directions:
Directions:
Crust:
Mix very soft butter and softened cream cheese. Work in flour, much like making pie crust. Soft dough. Wrap in plastic wrap and refrigerate for 4 hours or over night. When chilled. Remove from frig. and cut into 4 equal pieces. Working with one piece at a time, divide into 12 pieces and toll into small balls. Place one ball in a cup of a mini muffin pan. DO NOT GREASE. Pastry needs to cling to sides. Using your thumb, or in my case, I use a shot glass with a bottom smaller than the tin, push dough to fill cup and come up sides.

Preheat oven to 325º.
Filling:
This is basically filling for pecan pie.
Beat eggs with a fork. Add sugar and corn syrup. Mix. Add vanilla and melted butter.
Place 1 pecan half in each pastry lined cup. Carefully spoon in filling liquid. I use a tablespoon measure to add. Do not over flow if possible.
The amount above should fill 48 tassie cups. I have 4 tassie or mini muffin trays, with 12 per tray.

Bake for about 25 minutes. Cool on rack for 10 to 20 minutes until you can handle the tassies. Use a sharp paring knife to help lift the tassies out of the pans. This is the toughest part of the process. These freeze well.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
6 hours to 2 days
Personal Notes:
Personal Notes:
These remind us of Jerry's grandmother Mary Conlon. She always had these in tins in her kitchen. Somewhat time consuming, but worth it.

 

 

 

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