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Pecan Tassies

(Makes  36)
Pecan Tassies

Cream Cheese Pastry:
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour

Pecan Filling:
3/4 cup light brown sugar
1 egg
2 tablespoons butter, room temperature
2 tablespoons bourbon
1 teaspoon vanilla extract
Pinch of salt
1 cup coarsely chopped pecans


To make the pastry:
Using an electric mixer, cream together the butter and cream cheese.
Add the flour and beat until the dough comes together.
Wrap in plastic wrap and chill until firm, about 1 hour.

To make the filling:
Using an electric mixer, beat together the sugar, egg, butter, bourbon, vanilla and salt.

Preheat the oven to 350 degrees F.
Lightly butter miniature tart/muffin pans with a total of 36 openings.
Roll the dough on a lightly floured surface to 1/8-inch thick.
Using a 2-1/2 inch round cutter, cut out 36 rounds.
Fir the rounds of dough into the pans.
Divide the pecans evenly among the tart pans.
Evenly divide the filling over the nuts in each tart.
Bake for 25 to 30 minutes, or until the filling is set and slightly cracked.
Cool the tarts in the pans on a wire rack.
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