At first I thought these were going to be cookies (for some unknown reason). But after reading the recipe and description, they’re actually more like little pecan pie bites.
I’m not a big fan of pecan pie. Something about nuts and pie just doesn’t appeal to me. But this is Baked Sunday Mornings, I embrace every challenge and am more often than not pleasantly surprised.
The base of the tassies is a buttery cream cheese pastry crust that’s formed in mini-muffin pans. I took no chances and sprayed the pans with some Pam before adding the dough – I had visions of trying to scrape all 40 of them out of the little cups.
The filling is simple, a basic egg and brown sugar custard with chopped toasted pecans. There wasn’t anything difficult about mixing the filling and then adding toasted pecans plus the sugar filling on top of the muffin cups. They came out pretty cute, and I’m glad I used a bit of Pam – the sugar is like glue and I surely would have had issues getting some of them out. Larry said he likes these. I had a bite of one, and thought it was okay, but not quite my thing.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Pecan Tassies (Baked Explorations, p. 82)