Pecan Tassies

From: MPB'

On Jan 18, 2009

Tasty and simple! My suggestions are to press the dough against the bottom and sides of of the pan to make "mini cups". I placed about 1 heaping teaspoon of filling in the cup. I used a non stick pan but still had to slide my knife around the cup to loosen it. It was totally worth the work! I was never able to eat just one.

From: Chef #672394

On Dec 17, 2008

This recipe is phenomenal — it has received rave reviews from all of my co-workers and my family! I had never made pecan tassies, and this recipe was very easy, with few ingredients - perfect for a novice chef, such as myself. I would suggest that you keep the dough in the fridge, and only take out a small bit at a time, as you need it. Also, it made more filling than was needed, but only fill the cups 3/4 of the way (I am still cleaning the pecan mixture from the bottom of my stove). With those tips in mind, this is a simple recipe that is both delicious and makes a beautiful presentation. Thank you, Joyce!

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.