Maple syrup and pecans make up the filling in these mini tarts tassies that are simple and delicious. Cream cheese and butter pastry.
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Servings: 48tassies
Ingredients
Crust
1cupbutter, softened
6ozcream cheese
2cupsflour
1/2tspsalt
Filling
1/4cupbutter, melted
1/2cupbrown sugar
1cupmaple syrup
2eggs
1cupchopped pecans
Instructions
Beat 1 cup butter and cream cheese with an electric mixer on medium speed until mixture is smooth and creamy and there are no white chunks of cream cheese visible.
Slowly add in the flour and salt with the electric mixer on low speed until combined. Cover and chill dough for one hour.
Shape dough into 48 balls. Press each ball evenly into the bottoms and up the sides of two ungreased 24 cup mini muffin trays.
With an electric mixer beat the melted butter with the brown sugar and maple syrup. Add the egg and beat until smooth. Stir in the pecans.
Spoon 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.