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Tassies Recipe

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These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry!

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Tassies Recipe

Prep: 25 min. + chilling Bake: 20 min.

Yield: 12 Servings

25 20 45

Ingredients

PASTRY:
1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
FILLING:
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 egg
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided
Maraschino cherries, halved, optional

Directions

For pastry, blend cream cheese and butter until smooth; stir in flour. Cover and refrigerate for about 1 hour.
Shape into twenty-four 1-in. balls. Place in ungreased miniature muffin tins or small cookie tarts; press the dough against bottom and sides to form shell. Set aside.
In a bowl, beat brown sugar, butter and egg until combined. Add the vanilla, salt and half the pecans; spoon into pastry. Top with remaining pecans.
Bake at 375° for 20 minutes, or until filling is set and pastry is light golden brown. Cool and remove from pans. Top each with a maraschino cherry half if desired. Yield: 24 tarts.

Nutritional Facts 1 serving (2 each) equals 242 calories, 16 g fat (7 g saturated fat), 48 mg cholesterol, 131 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Tassies in Country December/January 1991, p47

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Tassies

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Reviewed on Nov. 24, 2010 by scoop08

Made 2 batches following directions to the letter the first time. Changes I made: definitely spray pan!, bake about 15-16 minutes,only used 1/3 c. pecans in filling (did not use remainder). Not a sweet dessert but that is sometimes a good thing!

Reviewed on Jan. 01, 2009 by jamiekidd77

These turned out great! Everyone loved them...the only thing I would change is the baking time. 20 minutes seemed a little too long. Next time I make them I'm going to take them out at 15 minutes.