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Pecan Tassies

Ingredients

  • - FOR THE FILLING -
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup karo light or dark corn syrup
  • 2 tablespoons bourbon
  • 1 tablespoon Mazola margarine, melted and room temperature (or unsalted butter)
  • 1 cup chopped pecans
  • Confectioners' sugar (optional)
  • 1/4 teaspoon vanilla extract
  • - FOR THE CREAM CHEESE PASTRY DOUGH -
  • 6 tablespoons unsalted butter, cold, cut into cubes
  • 1 cup + 1 tablespoon all-purpose flour
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon baking powder
  • 1/4 cup cream cheese, cold, cut into cubes
  • 1 tablespoon ice water
  • 1 1/2 teaspoon apple cider vinegar

Cooking Instructions

Step 1: Prepare the Dough: Add flour, salt, and baking powder to a food processor and pulse to combine.

Step 2: Add in cold cream cheese cubes and pulse a few times.  Do the same adding in butter.

Step 3: Add ice water and apple cider vinegar while pulsing the dough.

Step 4: Pulse just enough to combine them, remove and knead on a floured surface.  Use the palm of your hand to push out and knead to create flaky layers.

Step 5: Form into a disk, plastic wrap and refrigerate for at least 30 minutes while you make the filling.

Step 6: Preheat oven to bake at 350 degrees F if doing one pan of tassies, or convection bake at 325 degrees F if doing more than one pan.

Step 7: Spray a 1 3/4″ muffin pan with non-stick cooking spray.

Step 8: Divide prepared dough in half.

Step 9: On a floured surface, roll out one half of the dough to 1/8″ thickness.  Cut into 12 rounds, 2 1/4″ each.

Step 10: Press into muffin cups, making sure to come up the sides of each cup.  Repeat with remaining pastry dough then refrigerate the pan(s).

Step 11: Prepare the Filling In a medium bowl, beat eggs.  Stir in granulated sugar, corn syrup, bourbon, margarine or butter, and vanilla until well blended.

Step 12: Remove muffin tins from the refrigerator and spoon 1 heaping teaspoon of pecans into the bottom of each cup.  Top with 1 tablespoon of the corn syrup mixture.

Step 13: Bake for 20-25 minutes or Convection Bake for 18-20 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.

Step 14: Cool in pans for 5 minutes then remove and cool completely on a wire rack.

Step 15: If desired, sprinkle cooled tarts with confectioners’ sugar.

Enjoy these delicious tassies from Sub-Zero, Wolf & Cove!