I have to admit--up until about a year ago, I despised pecans! The only thing that I would actually eat were my mom's Sugared Pecans. (Which she surprised me with last night!! So good!) I then grew to love Mike's Gram's Pecan Pie. Basically, these pecan tassies are like heavenly mini pecan pies!
For Mike's birthday, my mom gave him an envelope of "coupons" for free desserts, handmade by Lynnie herself! Whenever he wanted brownies, the best chocolate chip cookies in the world, or pecan tassies, he could turn one in :) I honestly love the relationship between Mike and "Lynnie." We are both so lucky to have wonderful in-laws!
I remember one day a few months ago, Mike came home with a giant round container that had only 2 pecan tassies left and a few crumbs. I had no idea that my mom made them for him, and his office had eaten all but 2! He said he had to save them for me :) Needless to say, everyone loved them!
Prep Time: 20 minutes
Bake Time: 40 minutes
Yield: 6 dozen exact
- Miniature cupcake pan (preferably 3, but can do with 1)
- Pestle (see picture below) -- this recipe can be done without, but it makes it so much easier if you have one!
- 3 sticks (1 1/2 cup) butter, softened
- 8 oz. cream cheese, softened
- 3 cups flour
- 2 1/4 cup light brown sugar
- 3 eggs
- 1 teaspoon salt
- 3 Tablespoons melted butter
- 1/2 teaspoon vanilla
- 1 1/2 cups pecan chips (or chopped pecans)
- Preheat the oven to 350 degrees F.
- Using a mixer, cream together the butter and cream cheese. Mix in the flour to form a smooth dough.
- Divide the dough into thirds, then further divide each piece into 24 smaller pieces. Fill each cupcake slot with a piece of dough. Using the pestle**, press down in the center of the dough until the dough comes up around the sides of the pestle. Don't let the dough come too far out of the pan. It is helpful to dip the pestle in a little bit of flour each time so that it does not stick! Set the pans aside and make the filling.
- Combine the remaining ingredients in a medium bowl. Fill each tart 3/4 full. Bake for 20 minutes, until very slightly golden. Allow to cool for 5 minutes before transferring to a cooling rack. Enjoy!!
**If you do not have a pestle, you can gently press the dough into the bottom and up the sides of the pan with your fingers!
Source: Aunt Dottie Fritsch