Cream Cheese Pastry: In
the bowl of your electric mixer, or with a hand mixer, cream the
butter and cream cheese until light and fluffy. Add the flour and beat
until incorporated. Flatten the dough into a 1 inch (2.5 cm) thick
disk, wrap in plastic, and refrigerate for about one hour.
Preheat the oven to
375 degrees F (190 degrees C) and place the oven rack in the center of
the oven. Have ready two - 24 cup or four - 12 cup miniature muffin
Remove the pastry
from the refrigerator and pinch off one-quarter of the pastry. Return
the remaining pastry to the refrigerator. On a lightly floured
surface, roll the
dough until about 1/8 inch thick and cut into rounds that are slightly
larger than the muffin tins. Gently place the rounds into the muffin
tins. Repeat with the rest of the pastry dough.
Pecan Filling: In
the bowl of your electric mixer, or with a hand mixer, beat the eggs,
butter, brown sugar, vanilla, and salt until well mixed. Spoon about 1
tablespoon of the filling into each of the pastry-lined muffin tins.
Sprinkle each with some coarsely chopped pecans.
Bake in the preheated
oven for about 20 minutes, or until the pastry has nicely browned and
the filling is set, yet still a little soft in the center. Remove from
oven and place on a wire rack to cool briefly before removing from
tins. Pecan Tassies can be frozen.
Makes about 48 miniature Pecan Tassies.