These tassies, miniature pies with goldenbrown crusts, have a gooey-sweet cranberry and pecan filling.
Recipe: Cranberry-Pecan Tassies
1/2 cup butter, softened1 (3-ounce) package cream cheese, softened1 cup all-purpose flour1 large egg3/4 cup firmly packed brown sugar1 teaspoon vanilla extract1/8 teaspoon salt1/3 cup finely chopped dried cranberries3 tablespoons finely chopped pecans
For pastry, in a medium mixing bowl, beatthe butter and cream cheese with an electric mixer on mediumto high speed until combined. Stir in flour until just mixed.Chill pastry for 1 hour.
Shape the pastry dough into 24 balls.Place in an ungreased 1 3/4-inch muffin cups. Press pastry evenlyagainst the bottom and up the side of each muffin cup.
For filling, in another medium mixingbowl beat together the egg, brown sugar, vanilla and salt untiluntil smooth. Stir in the cranberries and pecans. Spoon the fillinginto the pastry-lined muffin cups.
Bake in a 325°F (190°C) oven for30 to 35 minutes or until pastry is golden brown. Cook in muffincups on wire racks.
Remove tassies from muffin cups by runninga knife around the edges.
Makes 24 tassies.
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