| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | St. Louis | Post3 | 48 | servings |
INGREDIENTS
| === FOR PASTRY SHELLS === | ||
| 2 | c | Sifted all-purpose flour; sift then measure |
| 2 | pk | Cream cheese – (3 oz); softened |
| 1 | c | Butter or margarine – (2 sticks); softened |
| === FOR FILLING === | ||
| 3 | tb | Butter or margarine |
| 3 | Eggs; beaten | |
| 2 | c | Light brown sugar; (packed) |
| 1 | c | Chopped pecans; see tester's note |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
INSTRUCTIONS
To prepare pastry shells: Combine flour, cream cheese and butter; mix well with pastry blender. Chill dough. Shape dough into balls the size of a walnut. Place one dough ball into each cup of miniature muffin tin; with fingers, press dough until it covers bottom and sides of muffin cup. Preheat oven to 350 degrees. To prepare filling: Melt butter in saucepan. Add eggs, brown sugar, pecans, vanilla and salt; cook about 5 minutes. Put about 1 teaspoon of filling in each pastry shell. Bake for 25 minutes. Let cool, then store in refrigerator. Yields 48 tassies. Tester's notes: Small pecan pies; very rich and fancy looking. Use care when filling the pastry shells; too much filling will cause tarts to stick in pan. These freeze well. They can be made with walnuts instead of pecans, if desired. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Sharla Drumm, Washington, MO Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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