TASSIE PAN RECIPES

Name: Bess London's Pecan Tassies
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 24 tassies
Cuisine: european
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted; One 3-ounce package cream cheese, at room temperature; 1 cup all-purpose flour; Nonstick cooking spray; 1 large egg; 3/4 cup packed light brown sugar; 1 teaspoon vanilla extract; Pinch of fine salt; 1/2 cup pecans, finely chopped

BESS LONDON'S PECAN TASSIES RECIPE | TRISHA YEARWOOD ...

Bess London's Pecan Tassies Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories dessert

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 24 tassies

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

BESS LONDON'S PECAN TASSIES RECIPE | TRISHA YEARWOOD ...

Bess London's Pecan Tassies Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories dessert

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 24 tassies

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

More about "tassie pan recipes"

BESS LONDON'S PECAN TASSIES RECIPE | TRISHA YEARWOOD ...

From foodnetwork.com
Reviews 4.4
Total Time 1 hours 55 minutes
Category dessert
Cuisine european

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

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