Pecan Tassies

From: KitchenKelly

On Dec 18, 2007

I hate to give these such a low rating because it was really my fault they didnt turn out..I think. I followed the recipe but I ignored the whole don't use dark coated pans and I did. I assume thats why they fell apart. Other than them falling apart, I scooped one out of the tin and ate it anyways and it tasted good! I guess its just my fault they didnt turn out

From: kit in NO

On Dec 14, 2007

These were so divine. What an easy recipe! I made the dough in a food processor (because I'm lazy). I did refrigerate the dough, but I had to let is sit at room temp before it was workable. I had a bit of trouble getting a couple of them from the pan, so I ate them. Problem solved.

From: Claire #3

On Apr 27, 2002

This is an easy to make, tasty dessert with an impressive presentation. The dough is very simple (only three ingredients!) and is easy to work with as well. I wouldn't describe this recipe as labor intensive, but you do have to stand there and press 24 balls of dough into 24 mini muffin tins. It's not hard, but it takes a few minutes. This is the first recipe I made in my new mini-muffin tin and I was quite impressed. Also, since my pan was non-stick, the tassies popped right out. These freeze well.

From: Alexi's Mom

On Mar 2, 2002

These were great and would have been better if I would have thinned the crust out more when pressing it in the mini muffin pan. Nest time I think I will also refrigerate the dough beforehand to make it easier to work with. It gets a little crumbly when just at room temp.