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Teatime Tassies

Teatime Tassies

This was one of Mom’s “go to” desserts. Little morsels of pecan pie filling tucked into a delicate cream cheese and buttery crust. Teatime Tassies are lighter than a traditional pecan pie making them perfect for warm weather entertaining!

If making pies is not your thing – rest assured you can handle this. The dough is a simple blend of cream cheese, butter and flour plus a touch of sugar and a pinch of salt. Starting with softened butter seems counterintuitive to what we know about making pastry dough. But the softer butter and cream cheese allow the two to blend together in just the right manner creating a soft, almost creamy pastry.

The soft dough is easily molded into miniature muffin cups just waiting to hold that luscious pecan filling – made with dark brown sugar, butter and eggs plus pure vanilla extract, a splash of cream and glorious toasted pecans.

These tiny cups of pecan and pastry goodness are just the right bite for teatime – or anytime!

Teatime Tassies

Cream Cheese Dough

3 ounces cream cheese, softened

8 tablespoons butter, softened

1 tablespoon sugar

1/8 teaspoon kosher salt

1 cup flour

Cream the butter together with the cream cheese on medium speed until it is well blended.

Add the sugar, the kosher salt and the flour and continue mixing just until the ingredients are blended and the dough comes together.

Turn the dough out onto a lightly floured surface. Divide the dough into 24 pieces, rolling each gently into a ball.

A small ice cream scoop is perfect for dividing the dough into 24 balls.

Place them on a rimmed baking sheet, cover with plastic wrap and chill for 30 minutes.

Lightly spray the cups of miniature muffin tins. Place a chilled dough ball into the cup of a miniature muffin tin. Gently press into the bottom and the sides of each cup.

Pecan Filling

½ cup dark brown sugar

1 extra-large egg

1 tablespoon butter, softened

1 teaspoon pure vanilla extract

1 tablespoon heavy cream

1/8 teaspoon kosher salt

2/3 cup chopped toasted pecans

Combine the dark brown sugar with the egg, the butter, vanilla extract, cream and kosher salt.

Beat until the mixture is smooth and well blended.

Sprinkle 1/3 cup of the chopped pecans evenly into each of the pastry shells.

Divide the filling between each and finish topping with the remaining pecans.

Bake at 325-degrees for 25-30 minutes or until the filling is set. (The pastry shells will not be brown.)

Set the pans on wire rack to cool for five minutes. Carefully run a sharp knife around the edge of each pastry to loosen them slightly and allow to cool for another 10 minutes. Remove the pastries from the pans and set on a wire rack until they are completely cooled.

Teatime Tassies, recipe courtesy of Preserving Good Stock

May 9, 2018
: Makes 24 tassies

Teatime Tassies - tiny Southern tarts with a luscious pecan filling baked in a buttery, cream cheese crust. Perfect for entertaining!

By:

Ingredients
  • Cream Cheese Pastry Dough
  • 3 ounces cream cheese, softened
  • 8 tablespoons butter, softened
  • 1 tablespoon sugar
  • 1/8 teaspoon kosher salt
  • 1 cup flour
  • Pecan Filling
  • ½ cup dark brown sugar
  • 1 extra-large egg
  • 1 tablespoon butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream
  • 1/8 teaspoon kosher salt
  • 2/3 cup chopped toasted pecans
Directions
  • Step 1 To make the pastry dough:
  • Step 2 Cream the butter together with the cream cheese on medium speed until it is well blended. Add the sugar, the kosher salt and the flour. Continue mixing just until the ingredients are blended and the dough comes together.
  • Step 3 Turn the dough out onto a lightly floured surface. Divide the dough into 24 pieces, rolling each gently into a ball. Place them on a rimmed baking sheet, cover with plastic wrap and chill for 30 minutes.
  • Step 4 Lightly spray the cups of miniature muffin tins. Place a chilled dough ball into the cups of the miniature muffin tins. Gently press into the bottom and the sides of each cup.
  • Step 5 To make the filling:
  • Step 6 Combine the dark brown sugar with the egg, the butter, vanilla extract, cream and kosher salt. Beat until the mixture is smooth and well blended.
  • Step 7 To make the tassies:
  • Step 8 Sprinkle 1/3 cup of the chopped pecans evenly into each pastry shell. Divide the filling between each and finish topping with the remaining pecans.
  • Step 9 Bake at 325-degrees for 25-30 minutes or until the filling is set. (The pastry shells will not be brown.)
  • Step 10 Set the pans on wire rack to cool for five minutes. Carefully run a sharp knife around the edge of each pastry to loosen them slightly and allow to cool for another 10 minutes.
  • Step 11 Remove the pastries from the pans and set on a wire rack until they are completely cooled.
  • Step 12 Preserving Good Stock
  • Step 13 preservinggoodstock.com


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