Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

One way to serve these tassies (miniature tarts) during the holidays is on a dessert bar, with an assortment of winter fruits and hot drinks.

Recipe by Cooking Light November 2000

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Recipe Summary

Yield:
2 dozen tassies (serving size: 1 tassie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

  • Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

  • To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

  • Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

Nutrition Facts

77 calories; calories from fat 35%; fat 3g; saturated fat 1.1g; mono fat 1.2g; poly fat 0.4g; protein 1.4g; carbohydrates 11.3g; fiber 0.2g; cholesterol 14mg; iron 0.4mg; sodium 50mg; calcium 9mg.
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