PECAN TASSIES
Active time: 15 minutes | Total time: 35 minutes, plus 1 hour for chilling dough | 12 servings (makes 12 tassies) FOR THE CRUST 4 tablespoons unsalted butter, softened, but still cool to the touch
1½ ounces cream cheese, softened, but still cool to the touch
½ cup plus 1 tablespoon allpurpose flour FOR THE FILLING 1 large egg white (see NOTE) ⅓ cup packed light brown sugar ½ tablespoon unsalted butter, melted ½ teaspoon vanilla extract ⅓ cup chopped pecans, preferably toasted
⅛ teaspoon fine sea or table salt Make the crust: In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand mixer, in a large bowl — beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.
Cut the cold dough into 12 equal pieces, about 1-inch cubes, and, using your fingers, evenly press each piece into the bottom and up the sides of 12 mini muffin cups, making sure there are no holes. Refrigerate, uncovered, while you make the filling.
Position a rack in the middle of the oven and preheat to 350 degrees.
Make the filling: In a medium bowl, mix together the egg white, brown sugar, butter, vanilla, pecans and salt until combined. Retrieve the muffin pan from the refrigerator, and add 1 heaping tablespoon of filling into each dough cup, filling it about ¾ of the way.
Bake for 15 to 20 minutes, or until the crust is golden brown and the filling is set. Transfer the pan to a wire rack and let cool completely before removing the tassies.
Nutrition information per tassie: Calories: 110; total fat: 8 g; saturated fat: 4 g; cholesterol: 15 mg; sodium: 40 mg; carbohydrates: 10 g; dietary fiber: 1 g; sugar: 5 g; protein: 1 g.