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.)
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Chris Orozco Hernandez
[email protected]These pecan tassies are the perfect holiday treat! They're festive and delicious, and they're always a hit with my family and friends.
Gopal Dev
[email protected]I've never made pecan tassies before, but this recipe was easy to follow and the results were delicious! I will definitely be making these again.
Ben Kelly (Spares0mechange)
[email protected]These pecan tassies are a great way to use up leftover pie crust. They're also a fun and easy dessert to make with kids.
sydney sikazwe
[email protected]I'm not a huge fan of pecan pie, but these tassies were surprisingly good! The filling was sweet and creamy, and the crust was nice and flaky.
Simphiwe Mbangeni
[email protected]These tassies are the perfect combination of sweet and nutty. The filling is gooey and the crust is flaky. I love that I can make them ahead of time and freeze them for later.
Prim Shema
[email protected]These pecan tassies were a disappointment. The filling was bland and the crust was soggy. I won't be making these again.
delquin apedoe
[email protected]I've been making these pecan tassies for years and they are always a crowd-pleaser. The filling is rich and decadent, and the crust is flaky and buttery.
Mitun Dey
[email protected]These tassies are so easy to make and they always turn out perfectly! I love that I can use pre-made pie crust to save time.
Md Piyarul Islam
[email protected]Not bad, but not amazing. The filling was a bit too sweet for my taste, and the crust was a little dry.
Nwike Emmanuel
[email protected]These pecan tassies were a hit at my holiday party! Everyone loved the combination of sweet and nutty filling and the flaky crust. I will definitely be making these again.
Benedict Ben
[email protected]Just made these following the recipe exactly, and they turned out beautifully! The filling was a perfect balance of sweet and nutty, and the pastry crust was crispy and flaky.