pecan tassies

In guest on December 7, 2009 at 2:27 pm

you may recall this curious post about mystery mini pecan pies from the archives. i had lots of helpful suggestions as to what they were, and this friend and coworker even decided to break open the vault and share a family recipe for them! you all are the best readers ever.

so, as i was browsing through icf one day, i happened upon a post about miniature pecan pies – and i realized that they were remarkably similar to the ‘pecan tassies’ that i always would have when i visited my grandmother.

since there was no recipe listed, i got a hold of my family and tracked it down and figured i’d try my hand at them.

the dough is relatively easy – combine 1 1/4 cups flour with 3oz cream cheese and 8oz butter (1 stick). a pastry blender is very useful, but if your kitchen is not fully equipped with baking tools, you can combine it using two knives – essentially, you cut in opposite directions for a few minutes with the knives until the butter and cream cheese has incorporated evenly into the flour.

at the end of the process, add a few drops of chilled water, just enough so that the dough really forms, and roll into a ball. then refrigerate for at least 30 minutes. next, either roll the dough out between pieces of wax paper (i used the 3 buck chuck bottle as a makeshift rolling pin) or just pinch off pieces of the dough and shape into a muffin tray or metal tart tins if you have them (this approach won out in the end). i used a non-stick mini-muffin tray and it worked great.

the filling is made of one beaten egg, 1/3 cup white sugar (or half white and half brown), 1/4 tsp. salt, 1/3 cup corn syrup, 1/2 tsp. vanilla, 1 tbsp. melted butter, and 1/3 cup chopped pecans.

but first, chop up a bunch of pecans roughly, and add about half of a pecan’s worth in each tin, enough to cover the bottom.

then, combine all the aforementioned ingredients into a sugary and viscous concoction.

using a medium spoon, carefully fill each tassie almost to the top with the mixture.

throw into a 350 degree oven for 25 minutes, and viola, you’re done. makes around 30 pecan tassies depending on the size of your trays, and they’re an excellent wintertime treat to snack on or give out as gifts. enjoy!

[this post got me wondering what “tassie” meant. the word does not appear in webster’s universal college dictionary. when i googled it, i mostly got recipes. however, i did learn from wikipedia that tassie is a colloquial term for tasmainia, as well as the last name of a scottish gem engraver and modeller. glad to know that. there is also a silver tassie hotel in letterkenny, ireland. perhaps these were first made there? any other guesses, oh brilliant readers?]


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