Pecan Tassies -- bite-sized versions of pecan pie

Pecan Tassies, bite-sized versions of pecan pie, are always a welcome holiday dessert. With a their rich, flakey crusts and  sweet creamy filling, they will satisfy Barry's dessert cravings.  

Pecan Tassies     Makes 2 dozen

Dough Cups:

1/2 cup (1 stick) butter, at room temperature

3 ounces cream cheese, at room temperature

1 cup all-purpose flour, plus more for the tamper

Filling:

1 large egg

3/4 cup packed light brown sugar

1 tablespoon butter, at room temperature

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg, freshly grated

Pinch kosher salt

1/2 to 3/4 cup chopped pecans

1. For the dough cups: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. 
2. Mix in the flour until just combined. 
   
3. Chill the dough in the refrigerator for 2 hours.
4. When the dough is cold and firm, portion it into 2 dozen balls. 

   

   I divided dough in half, formed each in a ball and then cut each ball into 6 pieces.

5. Add each ball to a mini muffin pan—I add strips of sprayed parchment to each muffin cup for each removal after baking. Using a tamper dipped in flour, press the dough so that it forms a cup.
   
6. Refrigerate the dough cups for 30 minutes. (Or freeze if you prefer.)
7. To make the filling: Cream the egg, brown sugar, butter, vanilla, cinnamon, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. 
   
8. Transfer the filling to a liquid measuring cup for easy pouring.
9. Sprinkle most of the pecans evenly among the refrigerated dough cups. 
   
10. Pour the filling evenly over the pecans and top with a few additional pecan pieces. 
    
11. Place in a preheated oven and bake at 350° F until golden brown and bubbly, 20 to 25 minutes. Immediately fransfer to a cooling rack.
    

Recipe without photos . . . Pecan Tassies     Makes 2 dozen

Dough Cups:

1/2 cup (1 stick) butter, at room temperature

3 ounces cream cheese, at room temperature

1 cup all-purpose flour, plus more for the tamper

Filling:

1 large egg

3/4 cup packed light brown sugar

1 tablespoon butter, at room temperature

1 teaspoon vanilla 

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg, freshly grated

Pinch kosher salt

1/2 to 3/4 cup chopped pecans

1. For the dough cups: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. 
2. Mix in the flour until just combined. 
3. Chill the dough in the refrigerator for 2 hours.
4. When the dough is cold and firm, portion it into 2 dozen balls. 
5. Add each ball to a mini muffin pan—I add strips of sprayed parchment to each muffin cup for each removal after baking. Using a tamper dipped in flour, press the dough so that it forms a cup.
6. Refrigerate the dough cups for 30 minutes. (Or freeze if you prefer.)
7. To make the filling: Cream the egg, brown sugar, butter, vanilla, cinnamon, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. 
8. Transfer the filling to a liquid measuring cup for easy pouring.
9. Sprinkle most of the pecans evenly among the refrigerated dough cups. 
10. Pour the filling evenly over the pecans and top with a few additional pecan pieces.
11. Place in a preheated oven and bake at 350° F until golden brown and bubbly, 20 to 25 minutes. Immediately transfer to a cooling rack.