PECAN TASSIES
These are a favourite with American families and make a great alternative to mince pies
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the pastry, whizz the pecans in a food processor until finely ground, then pulse in the remaining ingredients with a pinch of salt until the dough just comes together. Lightly flour your hands to prevent sticking, then roll the dough into 12 small balls. Use your fingers to gently press them into the bottom and up the sides of a 12-hole mini muffin tin. Chill in the fridge while you make the filling.
- Toast the pecans in a dry frying pan for 3-5 mins until lightly toasted and smelling aromatic. Cool a little, reserve 12 of them, then roughly chop the rest. Whisk the remaining ingredients with a pinch of salt, then stir in the chopped pecans.
- Bake the pastry cases for 5 mins, then remove from the oven. If the pastry has puffed up a little, gently press it down with a teaspoon or your fingers. Spoon 1-2 tsps of the filling into each of the pastry cases, then top each with a whole pecan. Bake for 15-20 mins or until the crust turns golden and the filling is set. Leave to cool a little in the tin. Eat warm on their own, or with some cream whipped up with maple syrup.
Nutrition Facts : Calories 181 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
PECAN TASSIES
Serve these delightfully delicious bite-size treats at your Mother's Day brunch. I found this in Martha Stewart Living. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 30m
Yield 16 tassies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Make the dough: Finely grind pecans in a food processor; set aside. Put mascarpone and butter into bowl of electric mixer fitted with paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together.
- Roll dough into 16 one-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
- Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in toasted pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
- Bake until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Store in single layers in airtight containers up to 3 days.
Nutrition Facts : Calories 137.5, Fat 10.1, SaturatedFat 2.9, Cholesterol 21.2, Sodium 16, Carbohydrate 10.8, Fiber 1, Sugar 5.3, Protein 1.8
PECAN TASSIES
My mom makes these every christmas, and when we bring them to my grandmas, they are gobbled up right away! Enjoy! (oh, and a mint tart shaper from pampered chef is Veerrryy useful to have while making these!) I'm pretty sure this recipe came with the mini tart shaper!
Provided by swimmer175
Categories Tarts
Time 1h20m
Yield 24 mini tarts, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- For tart shells: beat butter and cream cheese until smooth.
- Add flour, mix until soft dough forms.
- Cover, chill at least 1 hour or overnight.
- Preheat oven to 350 degrees F.
- Shape dough into 1 inch balls, place into mini-muffin pan.
- form into little shells with floured fingers. (this is where the tart shaper comes in handy!).
- For Filling: Mix the rest of the ingrediants well.
- Fill tart shells evenly with mixture.
- Bake 20-25 minute or until a light, golden brown.
- Remove from pan and place on cooling rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 450.8, Fat 33.6, SaturatedFat 12.9, Cholesterol 76.3, Sodium 150.8, Carbohydrate 35.2, Fiber 2.4, Sugar 20.8, Protein 5.2
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