Recipes/Pecan Tassies

Pecan Tassies

Presented by: Paula Nemzek from KCTS 9 Cooks

These delicious mouthfuls taste like tiny pies.

Makes 4 dozen

Crust

  • 1/4 cup each butter and margarine, or use all butter
  • 4 ounces cream cheese
  • 2 cups cake flour (All-purpose flour works as well.)

Mix ingredients together like pie crust. Form dough into 48 small balls, and press with your thumb into miniature muffin tins until dough reaches rim.

Filling

  • 1/4 cup each butter and margarine, or use all butter
  • 1 cup sugar
  • 2 eggs
  • 1 heaping cup golden raisins
  • 1 cup chopped pecans

Cream butter and sugar. Add eggs, one at a time and beat until smooth. Stir in raisins and pecans. Fill cups just to the top; do not overfill, as filling will rise during baking. Bake at 350 degrees 25 to 30 minutes, until tops are browned.

Comments

10/30/14
Very nice article, exactly what I wanted to find.
11/30/13

I tried these for our Thanksgiving get-together, substituting more chopped pecans for the raisins (so, 2 cups of pecans, rather than 1 cup pecans and 1 cup raisins). They were a hit, taste-wise! From a baking standpoint, I found them easier to remove from the muffin tins using mini-muffin tin liners. The first batch I only buttered the tins, and the pecan topping stuck fast more often than not (even having gotten the crust up to the edge of the tins), which yielded tasty-but-mangled treats. I went back to the store to get mini-muffin liners, and that solved the problem. If I were to make these again (very likely), I would just go ahead and use liners from the outset. Other than that wrinkle, they were extremely easy and quick to make.

11/23/13

Would these freeze well?

11/22/13

I would also like to know what gluten-free flour would work in this recipe.

11/22/13

What kind of gluten free flour would work with this receipe? Thanks.

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