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Stackable Cooling Rack


Pecan Tassies

Tart Shells
1/2   cup butter or margarine, softened
3   ounces cream cheese, softened
1   cup all-purpose flour
2   tablespoons butter or margarine, melted
3/4   cup packed brown sugar
1   egg
1   teaspoon vanilla
1   cup pecan halves, finely chopped
   Powdered sugar (optional)
  1. Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
  2. Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
  3. For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.
  4. Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.

Yield: 24 tarts

Nutrients per serving: (1 tart): Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 g, Carbohydrate 11 g, Protein 2 g, Sodium 65 mg, Fiber less than 1 g

Diabetic exchanges per serving (1 tart): 1 starch, 1 1/2 fat (1 carb)

Cook's Tips: Butter will provide the best flavor when making these rich, miniature tarts.

You'll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.

The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.