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Categories:
pecans Mascarpone cheese unsalted butter flour salt egg brown sugar maple syrup vanilla unsalted butter salt pecans
Viewed: 57 - Published at: 7 years agoIngredients
- 1/2 cup pecans
- 1/2 cup mascarpone cheese (4 ounces)
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 3/4 cup all-purpose flour
- Pinch of salt
- 1 large egg
- 1/4 cup packed light brown sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter, room temperature
- 1/4 teaspoon salt
- 3/4 cup pecans, toasted and coarsely chopped
Method
- Preheat oven to 350F.
- 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.
- Roll dough into sixteen 1-inch balls; press into bottoms and up sides of cups of mini-muffin tins.
- 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.
- 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.
