Pecan Tassie Recipe

Pecan Tassies Recipe Dinner, then Dessert

WebSep 21, 2021 · Instructions. Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed …

1. Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed until light and fluffy then add in the flour until just mixed, remove from the stand mixer and refrigerate for an hour.
2. Preheat the oven to 325 degrees and grease your mini muffin tins well.
3. To the stand mixer add the remaining butter, egg, brown sugar, vanilla, salt, cinnamon and pecans until combined.
4. Divide the dough into 24 pieces and press into your muffin tins using a handle of a wooden spoon or similarly shaped tool wrapped in saran wrap to shape a well inside the dough in each muffin tin cavity, then fill with 1 teaspoon of pecan filling and bake for 20-22 minutes.

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Pecan Tassies Chef Lindsey Farr

WebOct 12, 2013 · The best pecan tassie recipe! Either mix the flour mixture on low in the a stand mixer fitted with the paddle attachment or cut it in …

1. Preheat the oven to 350°.
2. Sift flour into a medium sized bowl. Cut butter into small cubes and add to flour. Add the cream cheese and cut the butter and cheese into the flour with two knives or a pastry blender. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.
3. Mix egg, vanilla, sugar and butter together until no lumps remain.
4. Sprinkle a few pecan pieces in the bottom of each shell. Pour the filling into each cup until the filling is just below the top rim of the shell.

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Mini Pecan Pies aka Pecan Tassies (Gluten Free and …

WebDec 17, 2015 · Add the pecans and pulse about 10 times to chop them finely. Divide the batter among the 12 prepared, pre-baked mini crusts. …

1. Liberally grease a 12-compartment cupcake pan.
2. Divide your pie crust dough into 12 portions (about 2 1/2 Tablespoons per portion), roll into a ball and flatten into a disc.
3. Press one disc into the bottom of one of the prepared compartments of the cupcake pan, then use your fingertips to work the dough halfway to 3/4 of the way up the sides of the compartment to form a little dough cup.
4. Repeat with the remaining compartments, then transfer the pan to the fridge to chill for at least 30 minutes.

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