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Ingredients
For the Dough
- 1/2 cup Pecan Shed Pecans
- 1/2 cup mascarpone cheese 4 ounces
- 1/4 cup unsalted butter softened, 1/2 stick
- 3/4 cup all-purpose flour
- Pinch of salt
For the Filling
- 1 large egg
- 1/4 cup packed light-brown sugar
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 tbsp unsalted butter softened
- 1/4 tsp salt
- 3/4 cup Pecan Shed Pecans toasted and coarsely chopped
Ingredients
For the Dough
For the Filling
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Instructions
- Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/3 cup); set aside. Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground PECAN SHED PECANS, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
- Roll dough into sixteen 1-inch balls and press into bottoms and up sides of cups of mini-muffin tins.
- Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in PECAN SHED PECANS. Spoon about 1 1/2 teaspoons filling into each muffin cup.
- Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.
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