Tassies are the perfect bite size tart and I make at least two kinds of them every year. The pastry is super easy using only three ingredients: butter, cream cheese and flour. It is so easy to make this pastry that it is impossible to mess it up!
Butter tart tassies are a classic for us and I decided to bring a little Canadian flair to them by using maple syrup instead of corn syrup. Maple syrup has such a distinct taste and I love almost anything with maple flavour: cookies, pancakes, bacon, sausage, cinnamon rolls – oh yeah – I am hungry after typing those examples!
So, for day 20 of the 24 Days of Christmas Baking, give these, simple to make but delicious to eat, tassies a try!!
Maple Pecan Tassies
- 1 cup butter , softened
- 6 oz cream cheese
- 2 cups flour
- 1/4 cup butter , melted
- 1/2 cup brown sugar
- 1 cup maple syrup
- 2 eggs
- pinch of salt
- 1 cup chopped pecans
- In a medium bowl, combine 1 cup butter and cream cheese. Beat with an electric mixer on medium speed until mixture is combined. Add flour. Beat on low speed just until combined. Cover and chill dough for one hour.
- Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch mini muffin cups.
- With an electric mixer beat the melted butter with the brown sugar and maple syrup. Mix in the egg. Stir in the pecans. Pour into the tassie cups so that they are close to 3/4 full. If you fill it more than that there is a chance it will overflow when baking.
- Bake in a 325F oven for 20-25 minutes. Cool.