For a holiday party I’m attending this weekend, I made these Mini Twofer Tartlettes to share. Recently, fellow food bloggers prepared Dorie’s Thanksgiving Twofer pie. This pie combines both pecan and pumpkin pie into one. Using this pie as my inspiration, I made my favorite Pecan Tassies recipe but added canned pumpkin for addition flavor and texture. I haven’t made or tried Dorie’s Thanksgiving Twofer pie, but if it tastes anything like these tartlettes, I’d gladly take a slice!
inspired by Dorie Greenspan of Baking: From My Home to Yours.
makes 48 tartlettes
1 cup butter1 brick cream cheese
2 cups flour
2 tablespoons butter or margarine, melted
3/4 cup packed light or dark brown sugar
1 teaspoon vanilla
1 1/2 cups chopped pecans
1 cup canned pumpkin
For dough – Beat butter and cream cheese. Add flour and mix until a soft dough forms. Chill for 5-10 minutes.
For filling – Melt butter/margarine and stir in brown sugar, vanilla, and egg. Add chopped pecans.
Preheat oven to 350.
Prepare a mini muffin pan by spraying wells with cooking spray.
Take chilled dough and break off a small piece of dough and roll into a ball. Place ball of dough in each well of your mini muffin pan. Dough will make 48 balls of dough.
Using a tart shaper or your fingers, press the ball of dough up the sides of each well to form a mini tart.
Fill each tart with 1/2 teaspoon pumpkin and top with a 1/2 teaspoon of pecan filling (or vice versa – pecan filling first, pumpkin on top).
Bake in preheated oven for 10-12 minutes until golden around the edges.
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