Spork and Skewer

It's wedding season, and my little sister Amanda is getting married. Several of us are having a bridal shower for her this Sunday afternoon. My aunt and I came up with the a Southern Tea theme. Hats are required; gloves are optional. It should be fun. We are serving fruited iced teas, a couple salads, croissants, and a variety of mini treats for dessert. I decided to take on the pecan tassies. Many years these show up as Christmas cookies, but I knew they would be perfect for this occasion since they are basically cute, little pecan pies. These are not as fussy to make as one might think. The end result is delicious and impressive. I know these dainty little treats will be a hit on Sunday!

 Printable Recipe

























Pecan Tassies
Each recipe will yield about 24 mini tarts. Pictured, are supplies for a double batch.

You will need:
 Crust:
1 cup flour
1 block cream cheese, softened
1/2 cup butter, softened

Filling:
1 egg
3/4 cup brown sugar
1 tablespoon butter, softened
1/2 teaspoon salt1 teaspoon vanilla
2/3 cup chopped pecans


First, prepare pastry for crust. In a large bowl, combine flour, cream cheese, and butter. Using an electric mixer, beat on medium speed until incorporated.





Mixture will appear crumbly.






Lay-out a double layer of plastic wrap. Dump the mixture on the plastic, and wrap it up. Use the plastic to pull the dough into a ball. Chill for one hour.



Meanwhile, chop the pecans (if you have not already done so), and set them aside.





Mix-up your filling. In a medium bowl, combine the egg, brown sugar, and salt.Beat on medium until combined.





Stir in the vanilla.





Add half the pecans, and combine.





When dough is chilled, preheat the oven to 375 degrees, and roll the dough into 24 one inch balls. Place in mini muffin tins.





Using floured fingers, press the dough to bottom and sides of cups. Work quickly, so the dough doesn't warm-up.





Carefully, spoon filling into cups. Do not overfill! A teaspoon, or so is all you need.





Top each cup with a pinch of remaining pecans.






Bake for 12-15 minutes. Keep and eye on them. Remove from oven when the crust is golden, and the filling is set. Cool in cups for 5 minutes. Remove and continue cooling on wire racks.





They should look something like this. Enjoy!