Sunday, January 15, 2012
Baked Sunday Mornings - Pecan Tassies
"These are dangerous." My husband's reaction after trying Pecan Tassies, this week's recipe from Baked Explorations.
Dangerous, indeed. Pecan Tassies are basically teeny pecan pies. So teeny they can be eaten in one bite, or two if you are trying to mind your manners. And unlike a whole slice of pecan pie, these are too easy to mindlessly pop into your mouth, one after the other.
I really liked the cream cheese crust here. Flakey and tender, it was the perfect vehicle to house the sticky mixture of eggs, brown sugar, and pecans. Most pecan pies I have made in the past use a heavy helping of corn syrup to achieve the sticky, syrupy consistency of a traditional pecan pie filling but I didn't miss it here. My favorite part is the shelf of sugar that capped each pie and broke in the most satisfying manner when you bite into it.
And to think I almost didn't do this recipe because I had a 'been there, done that' attitude. Another keeper from the Baked boys!
To view my fellow Baked Sunday Mornings' bakers goodies, visit our blog, here.
Baked Explorations, Matt Lewis & Renato Poliafito
1 cup (2 sticks) unsalted butter, softened, cut into 1/2-inch cubes
6 ounces cream cheese, softened, cut into 1-inch cubes
1 tablespoon sugar
2 cups all-purpose flour
2 large eggs
1 1/2 cups firmly packed light brown sugar
2 tablespoons vanilla extract
1/8 teaspoon salt
1 cup toasted pecans, coarsely chopped
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until the mixture is lump free. Add the sugar and beat again for 15 seconds. Scrape down the bottom and sides of the bowl. Add the flour in four parts, at low speed, until the mixture is just combined and a dough forms. Pinch off a walnut-size piece of dough, roll it into a ball, and set it aside. Continue pinching and rolling until all the dough is gone. You will end up with approximately 40 pieces. Place each ball into an individual mini muffin pan, then use your fingers to press the dough into the bottom and up the sides of each pan.
Once all the tassie shells have been formed, place the muffin pan in the refrigerator while you make the filling.
Preheat the oven to 350 degrees F.
In a medium bowl, whisk the eggs just until they break apart. While whisking, gradually add the brown sugar until completely combined. Add the vanilla and salt and whisk again. Add 1/2 cup of the chopped pecans and stir until they are completely mixed in.
Sprinkle the remaining 1/2 cup pecans into the tassie shells. Spoon in enough filling into the shells until they are about three-quarters full.
Bake for about 15 minutes. Reduce the oven temperature to 250 degrees F and bake for another 10 minutes, or until the filling is set.
Allow the tassies to cool for at least 30 minutes. Serve them warm or at room temperature. Pecan tassies taste best the day they are made; however, you can wrap them in plastic and keep them at room temperature for up to 2 days.