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Tassies

Tassies
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!
12 ServingsPrep: 25 min. + chilling Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Tassies (continued)

Directions (continued)

  • maraschino cherry half if desired. Yield: 24 tarts.
Nutrition 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.
© Taste of Home 2013