Pecan tassies, caramelized pecans in a bite size pastry shell, delicious!
These bite size sweet treats are so simple and easy to make, so delicious.
The important thing to know is to always work with very cold dough, specially with store-bought pastry crusts. As soon as they get at room temperature, they get soft and sticky and they become difficult to work with.
Just whisk the caramel sauce, add a tsp into each shell, sprinkle with a few chopped pecans and the tassies are ready to bake!
3 cold pastry sheets/pie crusts (depending on size of pastry sheet)
3 eggs, room temperature
1 1/2 cups (310 g.) firmly packed light brown sugar
4 tbsp. (55 g.) unsalted butter, melted and cooled to room temperature
1 1/2 tsp pure vanilla extract
1/4 tsp salt
1 cups (100 g.) coarsely chopped pecans
2 mini muffin pan 24 cavities each
Pre-heat your oven at 375°F (190°C). Lightly spray or brush the mini muffin pan cavities with butter, using a cookie cutter of about 3 inches (7.5 cm) diameter, cut rounds into the very cold pie crusts and fit them into the cavities
Put back into your refrigerator to chill while you’re making the filling
Into a medium bowl, add the eggs and sugar, whisk well, add the butter, vanilla and salt, whisk again to incorporate
Pour about 1 tbsp. of filling into each cup, fill them up to about 3/4 full, sprinkle a few chopped pecans on top or as much as you like
Into the oven for about 18 – 20 minutes, start checking at 18 minutes, or until the crusts are golden but do not overbake, the filling must still be a little wet in the center
Set aside on a wire rack to cool completely
Store in your refrigerator for a few days
For better results, always work with chilled dough, keep your dough in your fridge until needed
Once filled, chill molds for about 15 minutes, it will help with the baking process and your tassies will hold their shapes
Original recipe from Stephanie Jaworski at JoyofBaking.com, click here for her method.
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