Pecan Tassies have a smooth brown sugar filling and a delicious crunch!<
Recipe byTessa Arias
For the dough:
1/2cupmascarpone cheese (4 ounces)
4tablespoons(1/2 stick) unsalted butter, room temperature
For the filling:
1/4cuppacked light brown sugar
2tablespoonspure maple syrup
2teaspoonspure vanilla extract
1tablespoonsunsalted butter, room temperature
3/4cuppecans, toasted and coarsely chopped
1. Preheat oven to 350 F. Make dough: process pecans in a food processor until finely ground (you should have about 1/2 cup). 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 pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
2. Roll dough into sixteen 1-inch balls; press into bottoms and up sides of cups of mini-muffin tins.
3. Make filling: Whisk the egg, brown sugar, maple syrup, vanilla, butter, and salt in a bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
4. Bake until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Tassies can be stored in single layers in airtight containers at room temperature up to 3 days.