Turns out, if I had a choice between making mini tartelettes like these, or a full pie, I'd make pie any day! Although the dough isn't complicated to make (butter and cream cheese creamed in the mixer, add a tiny amount of sugar and some flour, done), the process of dividing the dough between the wells of a mini muffin tin sucked. I have no patience. But I eventually got the hang of it, using the handle piece of my mortar and pestle to press a ball of dough up the sides of the molds.
The filling is just as simple, mixing eggs with brown sugar, vanilla and some salt. I couldn't find my vanilla (probably in a toy box somewhere, as the baby loves to steal the bottle), so I scraped the seeds of a vanilla bean in the mixture. Now I followed the recipe where it said to add half the nuts to the filling, and to sprinkle the remaining nuts in the pastry shells, but next time, I would totally put all the nuts in the pastry shell, put my filling in a squeeze bottle and fill the tartelettes that way. Would have been so much neater!
I was surprised to see the final result out of the oven. I guess I didn't expect the sugar to crystallize like that. I don't think I left them in the oven too long, as the crust was *just* cooked. I wish there was more gooey filling inside, but I have to admit that they were really good. Not so pretty, but they go from platter to mouth pretty quickly, so it doesn't matter much.
Interested in seeing what the other Baked Sunday Mornings members thought of this recipe? Head on over to the site for their takes on the tassies, and for the recipe!
Yours browned so beautifully! I agree-next time I will mix all the pecans together because I don't see why the layer of them was necessary and it just made more work. Mine weren't gooey either, but I think because these were so small. I had some leftover filling because I tried not to put too much in each shell, but the filling still bubbled over on most of them. I also put some pecan halves on some of mine and noticed that those were the ones that bubbled over the most. Still delicious though!
ReplyDeleteI almost added a whole pecan to each one and love the way it looks on yours. Your idea to put the filling in a squeeze bottle is genius! These are gorgeous!
ReplyDeleteLove the half pecan garnish on top -- your tassies are so beautiful! I agree that making the tiny crusts was a pain -- so much more work than one regular-sized pie!
ReplyDeleteI'm sorry these weren't your favorite, but they look perfect! Oddly enough, I make these every Christmas but have never made a pecan pie.
ReplyDeleteOh beautiful!!! I still need to get mine posted! I agree with Elaine - they look wonderfully browned. I just wish there was a little more gooeyness to them. But good! I expected little pecan pies. :) And yes, the crystallization of the sugar was odd. A fun little recipe to try nonetheless! Happy BSM
ReplyDeleteMine got kin of crystallized too. And I got bored making the little wells. But I like how you did a pretty pecan on top!
ReplyDeleteHey Borbonnatrix, thanks for stopping by my blog! So glad you enjoyed the Apple Pie In The Apple! I have been pleasantly surprised at how successfull they turned out. Reading this delicious post of yours and finding out that you don't like the crust of the pies, I'm sure you will enjoy the apple pie in the apple. I just hope you have the patience to carve the apples though LOL
ReplyDeleteThese pecan treats are calling my name, I do enjoy pie crusts a lot, maybe more than I should lol. Your photos make me want to grab some riht out of the screen!
love the whole pecan on the top! if i made these again i wouldn't put any pecans inside, just one on the top. more filling that way!
ReplyDeleteI'm seeing you smart people who added a pretty pecan to the tops...great idea, wish I'd thought of it. Your photo makes these mini pies look so appetizing...great baking.
ReplyDeleteWow these look fab - I would never normally use pecans in anything so I can see why you thought about skipping it. I have a special pastry pressy downy thing which you use for creating tart cases from block pastry which could be suitable?
ReplyDeleteI have loved pecan tassies my whole life, but they have NEVER looked as good as these do! I've got it bookmarked and ready to go! :)
ReplyDeleteThese cookies have been a family favorite each Christmas since a friend first gave me the recipe about 25 years ago. I often make 12 dozen for a Christmas production along with dozens for the family each year. I agree, putting the crust in the pans is tedious. I think perhaps I press my crust into the pans thinner than you did yours and then I can get more filling in the mini pans. And the crust cooks up crisp when thinner, like a good pie crust would.
ReplyDelete