Best 7 Papas Pecan Tassies Recipes

PECAN TASSIES

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.

PECAN TASSIES

Steps:

• Make Dough: Place 1/2 cup pecans in a food processor and blitz until finely ground. Set aside. In a bowl, beat together butter and cream cheese until fully incorporated. Add flour and ground pecans and mix until a shaggy dough forms. Use your hands to press the dough into a solid mass. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray. Scoop 1 tablespoon of dough into each muffin cup. Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup. Transfer muffin tin to freezer while making the Filling.
• Make Filling: Whisk together egg, brown sugar, maple syrup, vanilla, salt, and bourbon until sugar is dissolved and mixture is homogenous. Remove muffin tray from freezer. Place 1 teaspoon of chopped pecans in each of the muffin cups. Pour the Filling over the pecans until it almost completely fills the pastry cups. Bake until the filling has puffed and the pastry has lightly browned, 20 to 24 minutes. Allow to cool before removing pecan tassies from muffin pan with an offset spatula.

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

PAPA'S PECAN TASSIES

Steps:

• Preheat oven to 350 degrees.
• Unfold Piecrust.
• Using a 2 1/2 inch biscuit cutter cut into 12 circles.
• Press dough scrapes together and cut 8 more circles for a total of 20.
• Pat pastry circles into MINIATURE MUFFIN CUPS.
• Press to form tarts.
• In a medium saucepan,combine SPLENDA, cornstarch, egg,and water.
• Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
• Remove from heat.
• Stir in vanilla and pecans.
• Evenly spoon about 1-tablespoon mixture into each tart.
• Bake 16 to 20 minutes.
• Place muffin pans on a wire rack and cool 10 minutes.
• Remove tassies from pans and continue cooling on wire rack.
• Enjoy.

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

Steps:

• Make the crust: Heat oven to 350 degrees. In a large bowl, either by hand or with an electric mixer, beat together butter, cream cheese, sugar and salt until creamy. Beat in the flour just until combined and the dough begins to come together. Portion the dough into 24 1-inch balls (about a scant tablespoon each). Press each ball into a cup of a nonstick mini-muffin pan, spreading evenly over the bottom and 3/4 of the way up the sides, slightly higher if the cups are on the shallow side.
• Make the filling and bake: In a medium bowl, whisk together all of the filling ingredients. Add a heaping teaspoon of the filling to create a small mound in each cup, making sure to distribute the pecans evenly by stirring the filling every few scoops. Bake until the filling is set and the crust is golden brown, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes, then remove the tassies from the tin to cool completely.

PECAN TASSIES

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.