BOURBON PECAN TASSIES RECIPES

BOOZY BOURBON-PECAN TASSIES RECIPE - ANDREA SLONECKER ...

Boozy Bourbon-Pecan Tassies Recipe - Andrea Slonecker ... image

Each year after the Thanksgiving feast, my family sprawls in the living room, feet up, pants buttons undone (not a thing for me, as I’ve learned to wear stretchy pants on this particular day). The sound of snoring from a few select family members is drowned out by the football game on TV. It’s a common scene in households across the land. And while most people blame the tryptophan in the turkey for this all-American post-Thanksgiving naptime tradition, I blame the third slice of pie, which is always, for me, pecan.In the game of chess that is my Thanksgiving dessert table, pumpkin pie is king, and Grandma’s apple pie is queen, and I always have a slice of each. Pecan is more like the rook—noble and beguiling, it draws me in every year with its crackly, nut-flecked top and gooey, sweet filling. Yes, pecan pie is the third-best holiday pie—yet I still can’t resist having some.But really all I want is one perfect bite of pecan pie, so you’ll find just a sliver on my dessert plate. The problem with just-a-sliver of pecan pie is that it is an imbalanced specimen: That gooey, cloyingly sweet filling is never juxtaposed with enough flaky crust. Even one bite is sometimes too much.Enter the tassie. These diminutive pecan pie poppers, with a higher crust-to-filling ratio, offer the perfect bite. I spike them with bourbon to both cut through and complement the sweetness. And you (yes, you) can get this cream cheese crust right 100% of the time. The dough is forgiving as can be; no rolling pin needed, just press it into mini muffin cups, fill, and bake. What’s that you say? Oh, you don’t own a mini muffin tin, because you’re a normal human? Well, go down to the thrift store and buy yourself one for next to nothing. (Goodwill is my go-to for almost-unnecessary kitchen equipment on the cheap.) It’s a wise investment for winning the Thanksgiving dessert game for years to come.

Provided by Andrea Slonecker

Categories Tarts

Total Time 1 hours 0 minutes

Yield Makes 2 dozen

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
3 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 teaspoon fine sea salt
2/3 cup packed light brown sugar
1 tablespoon all-purpose flour
1/4 cup bourbon
1 large egg
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1/3 cup chopped raw pecans
24 pecan halves
Flaky sea salt, for serving

Steps:

Make the dough: Combine flour, cream cheese, butter, and fine salt in a stand mixer fitted with the paddle attachment. Beat on medium-low speed until a moist, crumbly dough forms, about 30 seconds.
Divide dough into 24 pieces; roll into balls. Press each ball into bottoms and up sides of the cups of a mini muffin pan, making sure dough comes up a little over the edges of the cups. Cover with plastic wrap, and freeze until firm, about 15 minutes. Preheat oven to 350°F.
Make the filling: Whisk together brown sugar and flour in a 2- or 4-cup liquid measuring cup with a spout (or similar spouted container). Add bourbon, egg, melted butter, vanilla, and fine salt; whisk to combine. Divide chopped pecans evenly among dough cups. Pour filling evenly into cups. Top each with a pecan half.
Bake in preheated oven until crusts are golden brown, 30 to 35 minutes. While tassies are still warm, invert pan onto a wire rack to release tassies. Turn them right side up, and let cool completely. Top with flaky salt, if desired. (Tassies can be stored in an airtight container in refrigerator up to 4 days or in freezer up to 3 months.)

BOURBON-PECAN TASSIES RECIPE | COOKING LIGHT

Bourbon-Pecan Tassies Recipe | Cooking Light image

Think of these tasty little tassies as your own personal pecan pie. They're both salty and sweet, with a hit of oaky bourbon. Whole-grain rye flour adds the perfect touch of sour to the shortbread-like crust, while toasted pecans do double duty in the crust and in the maple-splashed filling. As if that weren't enough to jingle your bell, we drizzle warm bittersweet chocolate over each bite to ensure maximum satisfaction.

Provided by Sidney Fry, MS, RD

Total Time 65 minutes

Yield Serves 24 (serving size: 1 tassie)

Number Of Ingredients 17

Ingredients

Baking spray with flour
2 tablespoons canola oil
2 tablespoons butter, softened
1 tablespoon powdered sugar
1 tablespoon 1% low-fat milk
1 ounce 1/3-less-fat cream cheese, softened
1/3 cup chopped toasted pecans
4.5 ounces whole-grain rye flour (about 1 cup)
1/4 teaspoon kosher salt
1/3 cup packed brown sugar
1/3 cup pure maple syrup
2 tablespoons bourbon or rye whiskey
2 large eggs
1 tablespoon butter, melted
1/4 teaspoon kosher salt
2/3 cup chopped toasted pecans
1 ounce bittersweet chocolate, chopped

Steps:

To prepare crust, preheat oven to 350°F. Generously coat a 24-cup mini muffin pan with baking spray. Beat oil, 2 tablespoons butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined. Process 1/3 cup pecans in a food processor until finely ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and 1/4 teaspoon salt to food processor; pulse 5 times. Add flour mixture to butter mixture; beat just until combined. (Mixture will be crumbly.) Knead in bowl until dough comes together, 3 to 4 times. Shape dough into 24 balls. Place balls in cups of prepared muffin pan; press dough into bottom and up sides of cups to form shells. Bake 5 minutes. Cool 10 minutes. To prepare filling, whisk together brown sugar, maple syrup, bourbon, eggs, 1 tablespoon butter, and 1/4 teaspoon salt in a large bowl. Stir in 2/3 cup pecans. Spoon about 1 tablespoon pecan mixture into each tart shell. Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in pan on a wire rack. Microwave chocolate in a microwave-safe bowl at HIGH until chocolate melts, about 45 seconds, stirring every 15 seconds. Run an offset spatula around edges of tarts to loosen; remove tarts from pan. Drizzle chocolate evenly over each tart.

Nutrition Facts : Calories 116, CarbohydrateContent 12 g, CholesterolContent 20 mg, FatContent 7 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1.8 g, SodiumContent 52 mg, SugarContent 7 g

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