based on a recipe from myrecipes.com
traditional southern tassie crust
- Beat 1 cup butter with 1- 8 oz package of cream cheese
- Slowly add 2 1/2 cups AP flour to the mixer. Beat at low speed until incorporated.
- Split dough into 48 pieces. Place in mini muffin tins. Chill for one hour and up to one day.
only one of many tassie fillings - you can get very creative here
- Combine the following in a mixer: 1 1/2 cups brown sugar, 2 large eggs, 2 tbsp butter, melted, 1 tbsp vanilla extract, 1/8 tsp salt. Whisk until homogenous.
- Whisk together a slurry of 2 cups confectioner's sugar, 2 tsp cinnamon, 1/4 real maple syrup (don't try to use Aunt Jemima). Add 2-3 tablespoons of water, depending on desired consistency. Whisk until there are no sugar clumps.
- Preheat oven to 350 degrees.
- Using a thumb or the back of a tablespoon, press an indentation into each dough ball, making a well large enough to hold the filling.
- Divide 1 1/2 cups chopped pecans into the empty unbaked tassie shells.
- Gently pour or spoon batter into shells, trying not to come up over the edge of the crust.
- Bake for 20 minutes or until filling is set.
- Cool in pans on rack for 10 minutes. Remove from pans. Let cool another 20 minutes.
- Dust with confectioner's sugar.
- Drizzle cinnamon-maple glaze over the top using a fork or whisk.