Bridesmaids Tassies (Miniature Pecan Tarts)
Makes about 30 miniature tarts
This cookie recipe, which came from my mother, was always one of my family's favorites. Tassies are miniature tarts and they are so delicious. Bake them any time for a sweet treat, add them to an assortment of cookies for the holidays, or serve in place of pecan pie, as in the similar and related recipes links, for little bites and a more elegant dessert presentation.
- 3 ounces cream cheese, room temperature
- 1/4 pound butter, preferably unsalted, room temperature
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 tablespoon butter, preferably unsalted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- Chopped pecans
Preheat oven to 350° F. For the dough, combine cream cheese, butter and flour. Work with hands until thoroughly blended. Roll dough into balls the size of marbles. Press into bottom and sides of miniature muffin tins.
For the filling, combine the brown sugar, butter, egg and vanilla in small saucepan. Heat on low until butter is melted and sugar is dissolved. (This can also be done in the microwave in a microwave-safe bowl.) Put 1/2 teaspoon of filling into each pastry shell. Top with several chopped pecans. Bake for 15 minutes or until dough is browned and filling is set. Cool slightly in tins before removing, then cool completely on a cooling rack. Store cooled tarts in an airtight container, stacked in layers, for up to three weeks.
Notes: For a somewhat healthier version, I use reduced fat cream cheese and substitute whole wheat pastry flour for the all-purpose flour in the dough. The cookies are every bit as good and no one can tell the difference.