Yield: 24 pecan tassies
Cook Time: 30 minutes
For the Crust:
1/2 cup (1 stick) unsalted butter, at room temperature
1 (3-ounce) package cream cheese, at room temperature
1 cup all-purpose flour
1/4 teaspoon salt
For the Filling:
1/2 cup pecans, plus more for sprinkling on top
3/4 cup bourbon
1 large egg
3/4 cup packed dark brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
To make the crust, in the bowl of a stand
mixer fitted with the paddle attachment, cream together the butter and
cream cheese until smooth. Add the flour and salt and continue to beat
on low speed until a dough forms. Divide the dough equally into 24
balls. Place on a plate and refrigerate until firm, about 1 hour.
While the dough is chilling, place the pecans and bourbon in a small
bowl and let soak for at least 45 minutes. Drain pecans through a fine
mesh strainer, reserving the bourbon for another use.
Preheat the oven to 350°F. Spread out the nuts in a single layer on a
rimmed baking sheet and toast, shaking once or twice, until toasted and
fragrant, about 3-5 minutes. Watch closely to avoid burning. Set aside
to cool then coarsly chop; set aside.
Set out a nonstick mini muffin tin or grease a standard mini muffin tin.
Press the balls of dough into the muffin cups, using your thumb to
press the dough against the sides to form a shell. Sprinkle ½ to 1
teaspoon nuts into each shell.
To make the filling, in a large bowl combine the egg, brown sugar,
butter, vanilla, salt and pecans in a bowl. Spoon about 1 teaspoon of
the mixture into prepared muffin cups. Top each tassie with additional
Bake for 15 minutes at 350°F. Then decrease the temperature to 325°F and
bake until set, 10 to 15 minutes more. Remove to a rack to cool. Store
in airtight container for up to 1 week.
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