Cranberry Pecan Tassie RecipeOrigin: America Period: Traditional |
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A tassie is a word derived from the French tassette for pouch or small cup. The traditional version is for 'Pecan Tassies' and probably originated in the American South. This version adds cranberries for an additional 'zing'.
Ingredients
For the pastry: 
Cranberry Pecan Tassie Preparation:Method:MethodForm the pastry by combining the melted butter, sugar, vanilla, and salt in a bowl. Slowly add the flour and mix until just incorporated. Divide the dough in half, tip onto a floured surface and press each piece into a rough 10cm square. Cut each square into 12 equal pieces and shape each piece into a ball. Grease two 12-cup miniature muffin or cake pans, place one dough ball into the bottom of each and press it evenly over the bottom and all the way up the sides of the cup so that it forms a neat rim. Now make the filling. Add the egg whites to a bowl and beat until foamy. Stir in the brown sugar, melted butter, pecan nuts, cranberries, vanilla, and salt and mix to combine. Divide the filling amongst the pastry cases (about 1 tsp each). Place in an oven pre-heated 10 190°C and bake for about 10 minutes. At this point reduce the temperature to 130°C and bake for a further 20 minutes. Allow to cool in the pans before lifting onto wire racks to cool completely. These will last in an air-tight container for 3 days and are best eaten on the second day. |
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