Family Favorites - Pecan Tassies

  These pecan tassies are a real Southern treat. The recipe is from a cookbook published by Southern Living in 1978, called Our Best Recipes Volume three.

The shells lend themselves well to any filling. Lemon Curd is a favorite of mine or you could do a savory filling. 

  If you are not going to bake the filling, you will have to bake the shells longer.     Try a crab or chicken filling.

  The only warning I need to give you about these is that they don’t last. Way to easy to pick one up and eat it. You will find that everyone really likes them and they are a great finger food to serve at a party or to a small group of your friends.

That is if you can keep your family from eating them all before the party.

Pecan Tassies Southern Living

Pastry Shells

1 (3 ounce ) package cream cheese softened

1/2 cup butter softened

1 cup all purpose flour

Combine cream cheese and butter; blend until smooth. Add flour, mixing well. Refrigerate dough 1 hour; then shape into 24 balls. 

  Put each ball in a greased mini muffin pan. With fingers or a tamper shape into a shell (on the bottom and up the sides).

Bake at 350° for 15 minutes before filling. 

These will puff up some so be sure not to have the dough too thick in the cups of the pan.

Filling

3/4 cup packed brown sugar

1 Tablespoon butter softened

1 egg

1/4 tsp salt

1 tsp vanilla

2/3 cups chopped pecans

Combine Filling ingredients. 

  Spoon 1 teaspoon filling into each partly baked tart shell. Bake at 350° for another 17 minutes.