INGREDIENTS

INSTRUCTIONS

FOR THE PASTRY
FOR THE FILLING
Lightly coat 2 miniature muffin pans with vegetable cooking spray, each pan
having 12 muffin cups that hold 2 teaspoons each.
To make the pastry, in a food processor fitted with a dough blade, combine
the cream cheese and butter. Add the flour and pulse until well blended and
a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate
for at least 1 1/2 hours or until ready to use.
Shape the dough into 24 balls, using about 2 teaspoons dough for each. Wrap
the balls individually in plastic wrap and refrigerate for 30 minutes.
Preheat an oven to 350 degrees F. Unwrap the dough balls, place in the
prepared muffin pan and press with floured fingertips against the bottom
and sides to form shells. Place the pans of pastry shells in a freezer
while you prepare the filling. This helps prevent dough shrinkage while
baking--the shells will not freeze during this time.
To make the filling, in a medium bowl, combine the brown sugar, butter,
vanilla and salt and stir until well blended and smooth. Stir in the
pecans. The filling will be thick. Fill each shell with 2 teaspoons of
filling. Bake on the middle oven rack until a toothpick inserted in the
center comes out clean and the crusts are golden brown, 20 minutes. Set the
pans on a wire rack to cool for 5 minutes, remove the tartlets from the
pans to cool completely. Serve at room temperature. Store wrapped tightly
in plastic wrap for up to 4 days, or wrap in freezer paper and freeze for
up to 1 month.
Yield: 2 dozen tassies
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A12 LADIES WHO LUNCH Menu
Pan Fried Louisiana Crab Cakes on Mixed Greens Chilled Jicama Lime Soup
Breadsticks/Crackers/Croutes South Carolina Lace Cookies Pecan Tassies
Sorghum Tea Cookies Chardonnay
Recipe by: DEAN FEARING #HE1A12
Posted to MC-Recipe Digest V1 #814 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997

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