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Pine Nut Tassies Gourmet, December 2003 Thanks to Sidney Metzger Yield: 4 dozen pastries Butter Cookie Crust 2 cups flour 1/2 tsp. baking powder 1/2 tsp. salt 1 1/2 sticks unsalted butter, softened 1 cup sugar 1 large egg 1/2 tsp. vanilla Beat butter and sugar together in electric mixer until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Stir together dry ingredients and add slowly to the butter mixture. Form into 1 inch size balls and pat into mini muffin tins, either non-stick or lined with fluted paper cups. Chill until ready to fill. Filling 2/3 cup packed light brown sugar 2 Tbsp. unsalted butter, melted and cooled 1 large egg, lightly beaten 1 tsp. vanilla 1/2 tsp. salt 1 3/4 cups pine nuts (1/2 pound) Mix together and fill each pastry cup with about 2 tsp. filling. Bake in 375o oven until filling is bubbling and pastry is golden brown, 12 to 15 minutes. Run a sharp thin knife around edge of each pastry, then transfer pan to a rack to cool 10 minutes. Remove tassies from mini muffin tins and allow to cool completely on rack. |
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