“Where are the pecans?”
This was a question I received from several readers just days after the release of my latest novel, A LOWCOUNTRY WEDDING. They were referring to the pecan tassies recipe published in the back of the book.
It turns out that the pecans are missing from the ingredients because it’s actually a lemon bar recipe. Whoops! It too is a delicious recipe, but today, I’d like to share the actual pecan tassies recipe with you that was supposed to be in the novel (it will be corrected in future printings). Pecan tassies are the perfect dessert at your next special dinner event or backyard barbeque or book club meeting.
Thank you to my friend, Johnathon Barrett–a Georgia native, foodie, and author of RISE AND SHINE: A Southern Son’s Treasury of Food, Family & Friends–who kindly shared a few of his recipes with all of you. Johnathon is a true Southern gentleman who calls Savannah home.
Here’s a picture I snapped of Johnathon’s pecan tassies at one of our events together during book tour. If you decide to try your hand at Johnathon’s recipe, post your pecan tassies pictures here, or on my Facebook page. If you decide to make the lemon bars too, show us the delicious results. You can’t go wrong with either recipe. Enjoy!
This dessert is popularly served throughout the South. The tassies are basically miniature pecan pies, and the recipes for this classic are all very similar. Usually made with a cream cheese pastry dough, I bypass that route and use a commercially made pie crust that you can unroll, cut, and you’re ready.
1 package (2 rolls) of pie dough
¾ cup dark brown sugar
2 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup finely chopped pecans
- Lightly grease a 24 count mini-muffin pan.
- Preheat oven to 350 degrees.
- Roll out the pie crust dough and lightly dust one side of each crust with flour.
- With a cookie cutter slice out 24 discs. Place one disc into each tin, flour side down.
- In a mixing bowl, beat together the egg, sugar, butter and vanilla until smooth.
- Equally measure out the pecans, placing some in the bottom of each of the pastry shells.
- Pour the egg mixture over the pecans so that each tin is about 2/3 to ¾ of the way full.
- Bake for 25 minutes, or until the filling is set.
- Remove from the oven, and allow to cool for 5 minutes or so. Remove the pies from the pan, and place them on a wire rack to cool. Refrigerate in an airtight container until ready to serve.
Makes 24 miniature tarts. Originally published in “Rise and Shine” by Johnathon Barrett.