Okay, I know it’s almost officially summer. And yes, it was 70 degrees and sunny here yesterday. And of course I realize pecan pie is meant to be eaten when the leaves are flush with color and the shopping malls are way-too-eagerly pushing their Christmas advertising out. But sometimes you just need a little taste. A little reminder of the holiday spirit and all the rich, decadent desserts it brings with it.
The solution? Pecan Tassies. The bite sized (and summer acceptable) version of the beloved Pecan Pie. It starts with a buttery, cream cheese crust pressed into mini muffin tins. The little mini pies are filled with pecans drenched in brown sugar syrup. I like to top mine with a dollop of whipped cream to dress them up for parties, or just for my taste buds. They’re everything you love about fall in a summer size package.
Yield: 23 tassies
Recipe by bakeeatrepeat.blogspot.com
For the crust:
3 oz. cream cheese, softened
1/2 cup butter, softened
1 cup flour
For the filling:
3/4 cup brown sugar
1 teaspoon vanilla
1/2-3/4 cup pecans, chopped
Whipped cream, optional
1. Preheat the oven to 325 degrees. Grease two mini muffin pans.
2. Mix together cream cheese and butter. Stir in flour, using a pastry cutter or two forks. Chill for one hour in the fridge (I cheated and skipped this step, but it probably would make them easier to shape.) Shape into 23 1/2 inch balls. Place into mini muffin tins. Use your fingers or a press to shape dough around sides and bottoms of each muffin hole.
3. In a separate bowl, mix together egg, brown sugar, vanilla, and salt. Stir in pecans. Fill cups just to the brim.
4. Bake for 25-30 minutes or until golden brown.
5. Allow to cool before removing from tins, then top with whipped cream, if desired.