Pecan Tassies Recipe (Photo reciepe)

Pecan Tassies

Your family and friends will love these bite sized treats. There will be 3 ingredients you may be tempted to substitute. I would recommend you don't do that if you want what I show and describe here. The margarine, jelly and egg beaters all work together to give the batter a nice texture and crispness.

Ingredients



2 Cups Pecans, chopped
1 Cup Sugar
1 Tablespoon Jelly, plumb, strawberry, apple, raspberry, etc
1 teaspoon Vanilla Extract
1 Tablespoon AP Flour
1/3 Cup Egg Beaters
2 Tablespoons Margarine
1 Tablespoon Water
2 Pie crusts, ready made

Instructions

Chop pecans,



combine margarine, jelly and water. Heat until the margarine has melted.



In a mixing bowl, combine the sugar and flour.



Add the egg beaters and mix.



Add margarine, water and jelly mixture (heated to liquid state) to batter and mix well.



Add the vanilla and mix.



Add the pecan chips and stir into the batter





The tassies will be baked in a small size muffin tin with pre-made pie crust, using a suitably sized biscuit cutter to cut the pie crust to size. The muffin tins are sprayed with no stick (Pam) to allow for easy removal of the baked tassie.



Cut the crust circles to size and remove the crust waste.





Gently press each crust circle into the small muffin tin cavities



and press in place with your fingers or (as shown) a wooden mini tart shaper/tamper/pestle. You can also use the bottom of a shot glass or the cork from a wine bottle to press the crust in place



The crust should conform to the muffin tin cavity.



Slightly overfill each crust. The liquid batter will work to the bottom, leaving the pecan overfill slightly damp.



When properly filled, the pecans should be slightly above the edge of the crust and the liquid within the crust.



All crusts in the tin are filled. If you run short of pecans, it is fine to add more chopped pecans to any remaining liquid.



The tassies are baked on the center shelf of a preheated oven at 325 degrees F until the liquid is set (approximately 15-17 minutes).



The pecans will brown slightly when done. The batter will be firm.



Allow the tassies to cool for 2-3 minutes before removing (use the point of a sharp knife to loosen the tassie slightly, if needed).



The recipe makes approximately 48 pieces.



These are perfect gifts for snack sacks for your friends or a bite sized treat in the dessert section of your holiday buffet.



At our house, they disappear quickly.