Pecan tassies

Pecan tassies

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(4 ratings)

Prep: 15 mins Cook: 25 mins

More effort

Makes 12
These are a favourite with American families and make a great alternative to mince pies

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal181
  • fat15g
  • saturates5g
  • carbs10g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.12g
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Ingredients

    For the pastry

    • 50g pecans
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 50g full-fat soft cheese
    • 50g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g plain flour, plus extra for dusting

    For the filling

    • 85g pecans
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 1 egg yolk
    • 50g light brown sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 2 tbsp maple syrup
    • ½ tsp vanilla extract
    • 1 tbsp butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    Method

    1. Heat oven to 180C/160C fan/gas 4. To make the pastry, whizz the pecans in a food processor until finely ground, then pulse in the remaining ingredients with a pinch of salt until the dough just comes together. Lightly flour your hands to prevent sticking, then roll the dough into 12 small balls. Use your fingers to gently press them into the bottom and up the sides of a 12-hole mini muffin tin. Chill in the fridge while you make the filling.

    2. Toast the pecans in a dry frying pan for 3-5 mins until lightly toasted and smelling aromatic. Cool a little, reserve 12 of them, then roughly chop the rest. Whisk the remaining ingredients with a pinch of salt, then stir in the chopped pecans.

    3. Bake the pastry cases for 5 mins, then remove from the oven. If the pastry has puffed up a little, gently press it down with a teaspoon or your fingers. Spoon 1-2 tsps of the filling into each of the pastry cases, then top each with a whole pecan. Bake for 15-20 mins or until the crust turns golden and the filling is set. Leave to cool a little in the tin. Eat warm on their own, or with some cream whipped up with maple syrup.

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    Comments (2)

    Frantic Flapjack's picture

    The pastry was more like cake mixture in texture and so I thought it would be impossible to get out of the tray after baking. However, they turned out well but were very delicate to handle. Delicious with vanilla ice cream.

    marthaeve's picture
    4

    I am a nut fiend and loved these bites. As there was only a small amount of cheese in the pastry I used the mini 35gm tubs of low fat and these worked well, but will be making larger amount in the future.

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