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Cranberry-Pecan Tassies recipe

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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