Tassies are totally a Southern thing. I had never heard of one growing up and have since had to explain what a tassie is when I have made them for parties. Tassies are a genius idea. I love bite size things and tassies are the perfect little bit size pies. I really love pecan tassies. I am not a huge fan of pecan pie, typically I am good with one little sliver to last me through the whole holiday season. I found a recipe for some tassies and although they looked great I could tell I would have a total overflow of filling to the amount of crust. So, I modified the recipe a wee bit and it turned out great. These are a perfect pick up treat to add with your desserts. These would also be lovely topped off with some cinnamon whipped cream...but then again, what wouldn't be?
Perfect Pecan Tassie
1 pkg of refrigerated pie crust (there will be two per package)
1 cup of pecans
1/2 stick of butter + 1 Tbsp
1/2 c corn syrup
1/2 c sugar
1 tsp vanilla
1/4 tsp cinnamon
1/2 tsp salt
Using a mason jar lid, or a 2.5 " cookie cutter, cut out circles from your pie crusts and gently push them down into a heavily greased mini muffin pan, this recipe should yield 36 of those beauties. You can use the end of a rolling pen to help you get the crust all the way to the bottom of your pan.
In a heavy saucepan, place 1 Tbs of butter in with your pecans and turn the heat to medium low. You are going to saute your pecans for around 8-10 minute, stirring occasionally, until they get all nice and toasty. Then, take a little spoon and divide them into the bottom of your crust lined muffin cups and set aside.
In the same heavy saucepan that you cooked your pecan throw in your stick of butter and turn your head to a medium until it has melted. Once it has melted, turn the temp down slightly and allow your butter to brown. You will know it has browned properly when it is a nice amber color, it smells heavenly, I mean, toasty, and little fat particles are sitting around the top. Watch it closely so it does not burn on you. That is gross. Once the butter has browned, allow it to cool slightly then pour it into a large mixing bowl.
To the bowl, at the remaining ingredients and whisk well to make sure you don't have any large pieces of egg white. You don't want it to look like scrabbled egg pecan pies. I like to take this mixture then pour it into a measuring cup with a handle to help me pour it better, but if you have a small pitcher that works well. Pour about 3 tsp of filling into each cup until you run out of filling. Bake the tassies at 350 for 14-17 minutes until bubbly and set. If they have a slight wiggle to them, they will set up more firm once they are cooled. Allow them to cool before removing them.