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Pecan Tassies

Pecan Tassies recipe
photo by:kraft
Baked in mini muffin pans, these elegant tarts resemble tiny pecan pies. Serve them at the holidays or for any special occasion.
time
prep:
20 min
total:
2 hr 15 min
servings
total:
24 servings, 1 tart each
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posted:
12/4/2005
These were very good however I would use almond instead of vanilla and use sugar in the receipe.
posted:
12/2/2005
Something is lacking in this recipe. The crust was flat tasting and the filling lacked something. I searched other recipes for Pecan Tassies and they have you include salt in the dough and butter in the filling. As I was making them something seemed off. I will try Pecan Tassies again, but someone else's recipe.
posted:
11/30/2005
THIS RECIPE IS SIMPLE AND VERY TASTY
posted:
11/29/2005
a very delicious recipe I remember my Mom making every year at Christmas time. I have a little tip: instead of mixing the pecans into the filling before pouring in the crust, we always filled the crusts with the chopped pecans, and then poured the mixture into each cup. This way you will have plenty of pecans in each cup and control the amount of filling so you won't have an overflow when it cooks.
posted:
11/27/2005
very good but make sure you watch them. my first batch almost burned cooking them for 25 min. the second batch they came out perfect cooking them for about 20 min.!! thanks kraft!
posted:
11/23/2005
My family loves this recipe and I'm very happy with it.
posted:
11/12/2005
very good easy to make
posted:
11/2/2005
I have made these twice now for my family at Christmas time and they love them. They are excellent! Thanks Kraft
posted:
9/13/2005
The pecan tassies were okay. The filling was really good but if you didn't get a good portion in the cup, all you could taste was the dry powdery crust. I probably wouldn't make them again.
posted:
5/25/2005
I have made this recipe two times and each time my coworkers have enjoyed it. I love the flavor. Still learning to master the chocolate drizzling though.
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