I had never heard of a “tassie” before this recipe! I found this one in February’s issue of Disney Family Fun magazine and immediately tabbed down the page as a project to do with the kids. 🙂
We needed to double the recipe which was a great opportunity for adding fractions, making a grid (scoring), and the general keep practicing breaking eggs lessons.
Here are the Ingredients:
For the Crust:
- ½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing the muffin tin.
- 3-ounce package cream cheese, at room temperature
- 1 cup flour
- 1 teaspoon of fine cornmeal
- ¼ teaspoon fine sea salt
For the Filling:
- ½ cup pecans
- 1 large egg
- ¾ cup firmly packed light brown sugar
- 1 tablespoon unsalted butter, melted
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon freshly grated nutmeg
- Pinch ground cinnamon
Loving the perks of being around after the cream cheese was measured!
Step 1: Using a piece of wax paper (or your butter wrapper), grease 24 cup mini-muffin tin generously with softened butter. Preheat oven to 350°.
Step 2: In the medium bowl of an electric mixer, cream the butter and cream cheese together on medium until smooth, (1-2 min). Add the flour, cornmeal, & salt, reduce the speed to low, and beat until a dough forms. (about 30 seconds)
Adding in the salt.
Adding in the flour
Step 3: Lay the dough out and flatten to about a quarter inch, then divide the square into quarters and the quarters into 6 equal pieces and roll each piece into a ball.
Scoring, (this is a double batch)
Step 4: Dust your hands with flour, then drop a ball of dough into each muffin cup. Using your thumb, flatten the dough and press it around the sides of the cup to form a shell. Set the muffin tin aside.
Step 5: Chop the pecans with a knife (an adult please) then sprinkle one teaspoon of nuts into each pastry shell.
Step 6: In a large bowl, whisk together the egg, brown sugar, butter, vanilla, salt, nutmeg, and cinnamon.
Step 7: Add 1½ teaspoons of the egg mixture to each cup, diving any remaining mixture evenly. (I found 1 teaspoon was plenty, start there and add more as needed so you don’t run low)
Step 8: Bake the tarts for 15 minutes. Lower the temperature to 325° and continue baking until the tarts set, 10-15 minutes longer. (12 was perfect in my gas oven) Set the pan on a rack to cool. Serve warm or room temperature.
This can be found in Virginia Williams book: Basic to Brilliant Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for company.