This week's assignment for Baked Sunday Mornings is Pecan Tassies. Let me say up front that I am not the right person to evaluate this recipe. As I have noted before, pecan pie happens to be my absolute least favorite kind of pie. I like pecans, but I just can't stand the gooey filling in pecan pie. The flavor, the texture, the cloying sweetness... I don't find any part of it appealing. Needless to say, I didn't have high hopes for this recipe, since a pecan tassie is just a tiny pecan pie.
At least the recipe was very simple, especially for one from Baked Explorations. The crust is simply a mixture of butter, cream cheese, sugar, and flour. The filling is a mixture of eggs, brown sugar, vanilla, salt and pecans. You just press the crust into miniature muffin tins, sprinkle in a few pecans, pour in the pie filling, and bake.
Not surprisingly, I did not enjoy these at all. The crust was fine, but I did not care for the filling. I also was not a fan of the messy crust that resulted from pressing the dough into the muffin tins -- the tassies did not have a uniform or neat appearance, and that is the kind of thing that bothers a Type A person like me.
But as I said before, I cannot fairly judge a pecan tassie. Someone who is a fan of pecan pie might really enjoy these -- and they certainly are quick and easy to make. So I wouldn't try to discourage anyone else from giving the recipe a try!
Recipe: "Pecan Tassies," from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
At least the recipe was very simple, especially for one from Baked Explorations. The crust is simply a mixture of butter, cream cheese, sugar, and flour. The filling is a mixture of eggs, brown sugar, vanilla, salt and pecans. You just press the crust into miniature muffin tins, sprinkle in a few pecans, pour in the pie filling, and bake.
But as I said before, I cannot fairly judge a pecan tassie. Someone who is a fan of pecan pie might really enjoy these -- and they certainly are quick and easy to make. So I wouldn't try to discourage anyone else from giving the recipe a try!
Recipe: "Pecan Tassies," from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
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