I seem to be making these a lot this Christmas. Pecan Tassies make a great gift and work very well for potlucks too. They taste like miniature pecan pies.
Dough:
- 1/2 c. butter
- 3 oz. cream cheese
- 1 c. flour
Filling:
- 2 T melted butter
- 3/4 c. brown sugar
- 1 egg
- 1 t vanilla
- 1 1/2 c. chopped pecans (walnuts will also work)
For the dough, beat the butter and cream cheese together. Add the flour and mix well. Wrap and chill the dough for at least an hour or overnight. Shape the dough into 24 1" balls. Place the balls of dough into the cups of an ungreased mini muffin pan (there should be 24 cups). Shape them into tart shells by pushing the dough up the sides. If you have a tart shaper that will work well. You might also try rolling the dough out and cutting circles to place in the cups. I would guess 3" circles would work, but I've never done it that way. Combine the filling ingredients and fill the tart shells evenly. Bake at 350 degrees for 20-25 minutes.
Cathi in particular asked for this recipe, but others have expressed an interest as well. My friend, Erin, who doesn't like corn syrup really loves these because they are made without it. My traditional pecan pie recipe does have corn syrup. I haven't tried it yet, but I've thought about making this into one large pecan tart. Oh, and if you need to feed a crowd, definitely double the recipe. These little babies go fast!