These pecan filled Tea Time Tassies make the perfect tea time bite.
Tassies are of Scottish origin and mean miniature tarts or pies. That's what makes them so darn cute on a tea tray!
The American South seems to have embraced the tassie concept heartily since many tassie recipes are for pecan tassies. It is sort of a British, Amercian take on a tiny butter tart!!
The dough for this recipe uses sour cream to make a soft flaky pastry with a dab of buttery pecan goodness in the middle. It is a bit sticky to work with so you end up making a small ball and pressing it in to your mini tart shells.
You will need small tart shells or a mini tart pan. Tassies are about 2" in diameter when you are done.
Tea Time Tassies
- 6 oz cream cheese room temperature
- 2 cups flour
- 1 cup butter, room temperature
- 1 egg
- ¾ cup brown sugar
- 1 tablespoon butter
- pinch salt
- ¼ teaspoon vanilla
- ½ cup finely chopped pecans
- Preheat oven to 350° F.
- MIx all ingredients in your food processor until it comes together into a ball. Dough will be sticky.
- Flour your hands lightly and roll dough into 1" balls. (Size of balls may vary depending on the size of your tart moulds.)
- Press the dough ball lightly into your tart moulds. Use the back of a measuring spoon if necessary to help dough spread in the mould and to leave a nice rounded indentation to hold the filling.
- Beat the egg and gradually add the sugar, butter, salt and vanilla. Add the pecan bits and stir to mix.
- Use a small measuring spoon to fill dough mould indentations about ½ way up.
- Bake tassies 25 minutes. Allow to cool slightly before removing from moulds.