PECAN TASSIES
These little tarts are a great hit - and look beautiful on a holiday tray!
Provided by Carla A.
Categories Desserts Pies Pecan Pie Recipes
Time 40m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
- In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
- Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.
Nutrition Facts : Calories 166 calories, Carbohydrate 16 g, Cholesterol 17.1 mg, Fat 10.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.2 mg, Sugar 9.1 g
PECAN TASSIES
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
PECAN TASSIES
Provided by Michael Symon : Food Network
Categories dessert
Time 4h30m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the dough: 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. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
- When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
- To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
- Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
- Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
- (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)
LIGHT PECAN TASSIES IN CREAM CHEESE PASTRY
This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!
Provided by CookbookCarrie
Categories Tarts
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- To prepare Pastry: Combine flour, 1 Tbsp sugar, dash of salt in a small bowl. Combine cream cheese, butter and milk in large bowl; beat with a mixer at medium speed until well blended.
- Add flour mixture; beat at low speed until just blended and crumbly.
- Press into a ball. Turn dough onto a lightly floured surface, knead lightly 3 to 4 times.
- Divide dough into 24 portions, Place 1 portion in each of 24 mini muffin cups coated with the cooking spray.
- Using your fingers, press dough into bottom and up sides of cups.
- To prepare filling: divide pecans evenly among muffin cups.
- Combine brown sugar and remaining ingredients in a small bowl; spoon about 2 teaspoons filling over pecans in each muffin cup.
- Bake at 350°F for 20 minutes or until pastry is lightly browned and filling is puffy.
- Cool in cups for 10 minutes on a wire rack.
- Run a knife around the outside edge of each cup and remove them from the pan, allow to cool completely on a wire rack.
Nutrition Facts : Calories 81.5, Fat 2.9, SaturatedFat 1.1, Cholesterol 13.2, Sodium 45.6, Carbohydrate 13, Fiber 0.3, Sugar 6.3, Protein 1.4
CREAM CHEESE PECAN TASSIES
Make and share this Cream Cheese Pecan Tassies recipe from Food.com.
Provided by Robbie Rice
Categories Pie
Time 1h45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat flour, butter and cream cheese in bowl.
- Refrigerate 1 hour.
- Roll into 1" balls.
- Press each ball into greased wells of small muffin tin, forming cups; set aside.
- Bring remaining ingredients to a boil.
- Pour hot mixture, 1 Tbsp at a time, into cups.
- Bake in 400° oven for 12-15 minutes.
PECAN TASSIES
Make and share this Pecan Tassies recipe from Food.com.
Provided by litldarlin
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Combine margarine and cream cheese with a fork until smooth.
- Add flour in four additions; work in to make very smooth dough.
- Chill.
- Shape into 1 1/4-inch balls;
- Press into small muffin or tart cups to make shells.
- Filling:
- Slowly beat lite brown sugar into eggs.
- Mix in butter, salt, and vanilla.
- Put about 6 raisins and 1/2 teaspoon chopped pecans in each shell; add filling, not quite full.
- Top with a few nuts.
- Bake 25 minutes at 350°, until set.
- Make ahead of time.
- Put wax paper between layers to store.
- Makes about 48 cookies.
Nutrition Facts : Calories 121, Fat 6.5, SaturatedFat 1.8, Cholesterol 17.8, Sodium 70.1, Carbohydrate 14.7, Fiber 0.3, Sugar 10.1, Protein 1.5
PECAN TASSIES
This is one of my favorite Christmas cookie tray recipes. I got this recipe from Goodhousekeeping Magazine many years ago.
Provided by cookiebaker
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
- Reduce speed to low, add flour and granulated sugar and beat until well mixed.
- Cover and refrigerate 30 minutes.
- In medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
- With floured hands, divide dough into 24 equal pieces (dough will be very soft).
- With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
- I make hundreds of these cookies every Christmas so I use a wooden tart tamper to form the shells.
- Spoon a heaping pecan filling into each cup.
- Bake 30 minutes or until filling is set and edges of crust are golden.
- With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
- Store tassies in tightly covered container up to 1 week.
PECAN TASSIES
Make and share this Pecan Tassies recipe from Food.com.
Provided by Joyce Heddin
Categories Pie
Time 1h
Yield 24 mini tassies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Crust---------------.
- Blend cream cheese and butter, add flour.
- Refrigeerate for about 30 minutes.
- Divide dough in 24 balls and press in mini muffin pans.
- (Note: Do not use dark coated pans.) Filling---------------.
- Combine egg, brown sugar, vanilla and nuts.
- Fill cups 3/4 full.
- Bake at 325 degrees for 25 to 30 minutes or until light brown.
- Cool 5 minutes and remove from pans.
Nutrition Facts : Calories 118.2, Fat 7.8, SaturatedFat 3.4, Cholesterol 21.8, Sodium 50.2, Carbohydrate 11.4, Fiber 0.5, Sugar 7, Protein 1.4
PECAN TASSIES
This recipe has been a holiday favorite for many years. I love getting together with my mom and baking these for Christmas. These come out like mini pecan pies but not overly sweet as most pecan pies seem to be.
Provided by muncheechee
Categories Tarts
Time 1h55m
Yield 24 tassies, 24 serving(s)
Number Of Ingredients 10
Steps:
- EQUIPMENT: Mini-muffin pan (24 cup). Mini-tart shaper (optional but highly recommended to make perfect tarts fast - I got mine from Pampered Chef).
- Preheat oven to 325°F.
- Blend softened cream cheese, 1/2 cup butter, and flour to form the dough. Chill dough for one hour.
- Spray mini muffin pan(s) with non stick spray (Bakers Joy or Pam).
- Remove dough from refridgerator and roll into 24 1-inch balls.
- Place dough balls into mini-muffin cups and press balls against the bottom and sides to form a mini pie crust. If using the mini-tart shaper, dip shaper in flour and tap off excess then press straight down on the dough ball.
- Beat egg, brown sugar, 1 tbsp butter, vanilla, and salt together.
- Sprinkle 1/2 cup chopped pecans into dough cups, filling each cup half full.
- Fill each tart almost full of brown sugar mixture.
- Place a pecan half on top of each tart (or sprinkle with chopped pecans).
- Bake at 325F for 25 minutes, or until set.
- Cool in pans.
- Serve and watch them disappear!
Nutrition Facts : Calories 124.5, Fat 8.5, SaturatedFat 3.8, Cholesterol 24.1, Sodium 95.3, Carbohydrate 11.3, Fiber 0.5, Sugar 6.8, Protein 1.4
PECAN TASSIES
Bake delicious Pecan Tassies in mini muffin pans for tiny, elegant pecan desserts your guests are sure to love. Serve these Pecan Tassies for the holidays or for any special occasion-they fit in just about anywhere.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings, 1 tart each
Number Of Ingredients 8
Steps:
- Beat cream cheese and butter in large bowl with mixer until well blended. Add flour; mix well. Refrigerate 1 hour or until chilled.
- Heat oven to 350°F. Divide dough into 24 balls; place 1 in each of 24 miniature muffin pan cups. Press onto bottoms and up sides of cups to form shells. Beat egg in medium bowl. Add sugar and vanilla; mix well. Stir in nuts; spoon into pastry shells, filling each 3/4 full.
- Bake 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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PECAN TASSIES IN CREAM CHEESE PASTRY RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Calories 77 per servingServings 24
- To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.
- Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.
- To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.
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