TARTS - PECAN TASSIES

Makes about 4 dozens 1 ¾-inch tassies

CREAM CHEESE PASTRY

1 cup (2 sticks) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

2 cup all-purpose flour, spooned in and leveled

¼ teaspoon salt

For Dusting and Rolling

¼ cup strained confectioners’ sugar, spooned and leveled

¼ cup all-purpose flour, spooned in and leveled

FILLING

2 large eggs

2 cups lightly packed very fresh dark brown sugar

2 tablespoons unsalted butter, melted and cooled

¼ teaspoon salt

2 teaspoons pure vanilla extract

2 cups coarsely chopped lightly toasted pecans, divided

MAKE THE PASTRY

In a large bowl, using a wooden spoon, mix together the butter and cream cheese until smooth and thoroughly blended.

Mix in 1 cup of the flour and the salt, working until almost incorporated.  Cut in another ½ cup flour with the spoon, again working it until the flour is almost incorporated.  Complete the process by kneading in another ½ cup flour.  DO NOT OVERWORK THE DOUGH. 

With lightly floured hands, shape dough into a mound, then divide in half and form two 4 x 6-inch rectangles.  Dust the disks lightly with a little flour, score with the side of your hand to even the tops, and wrap with plastic.  Chill for at least 4 hours or up to 3 days. 

MAKE THE TASSIES

Divide each rectangle of pastry into 24 1-inch squares.  Roll each square into a ball and place into mini-muffin tins.  Mold the dough into each hole, pressing it up the sides.  Chill while preparing the filling.

Position the shelves in the upper and lower thirds of the oven.  Heat the oven to 325F [350F is better].

Place the eggs, brown sugar, butter, salt, and vanilla in a large bowl.  Whisk together until smooth.

Distribute 1 cup of the pecans among the pastry-lined muffin cups.  Empty the filling into a measuring cup with a spout and pour the mixture into the tins, filling them no more than two-thirds full.  Sprinkle the tops with the remaining 1cup nuts.

Bake for 20 to 25 minutes or until the pastry is golden brown around the edges.  Rotate the pans from top to bottom and front to back toward the end of baking time.  Let stand 5 minutes.  Using the tip of a paring knife, run the blade carefully around the edges of the muffin cups to loosen the tassies.  When the tassies are cool enough to handle, remove them from the pan and set on cooling racks.  The tassies can either be eased out with the tip of the knife or inverted onto the cooling rack. 

MY NOTE:  (1) I rolled the dough out and cut with a 2.5-3inch cutter and put cut dough in the muffin tins.  I use a dowel to tamp the dough down in the pan and refrigerate. (2) This recipe makes about 5 dozens with leftover filling. (3) I prefer to bake the tassies at 350F for about 20 minutes because the crust doesn’t brown as well at 325F.    

From Great Cookies by Carole Walter.