Utah Style and Design

Fall Recipe: Pecan Tassies

October 1, 2017

By: Mary Malouf | Photo by: Adam Finkle

3 oz. softened cream cheese

1 stick of butter

1 cup flour

2 pinches of salt

1 egg

3/4 cup brown sugar

1 tsp. vanilla

1 cup broken pecans

Preheat oven to 350. Beat together cream cheese with butter, flour and a pinch of salt. Wrap dough and refrigerate until firm—several hours or the day before. Mix together egg, brown sugar, vanilla, a dash of salt and broken pecans. Line small muffin tins with dough, pinching and molding it like Play-doh to make a tart shell. Fill each shell with a spoonful of pecan filling. Bake until filling is puffed and crust is golden. Makes two dozen.

Utah Style & Design



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