Pecan and
caramel tassies
MAKES 36
For the pastry
125g (4½oz) butter, softened
85g (3oz) icing sugar, sifted
1 free-range egg
275g (9¾oz) plain flour, sifted
For the filling
60g (2oz) butter, melted
2 free-range eggs
325g (11½oz) light muscovado sugar
2 tsp vanilla extract
225g (8oz) pecans, finely chopped
For the topping
200g (7oz) Carnation caramel
1 For the pastry, grease 36 holes of two
mini muffin tins. Cream the butter and
icing sugar together in a large bowl until
light and fluffy. Beat in the egg and mix
until fully incorporated. Add the flour,
then bring the mixture together until
evenly combined.
2 Lightly knead the mixture until smooth,
then divide into 3 6 equal por tions. Roll
each portion into a ball, then place a ball in
each of the holes of the tins. Use your
fingers or a pastry tool to press the
pastr y evenly around the bot tom and sides
of the holes to create pastry cases.
Alternatively, roll the pastry out on a
floured surface and cut out circles using a
pastr y cut ter, then ease into the holes.
3 Preheat the oven to 200°C/Gas Mark 6.
For the filling, place the melted butter,
sugar, eggs, vanilla and chopped pecans in
a bowl and mix thoroughly. Add a little of
the mixture to each pastry case, ensuring
you do not overfill them – the mixture
should sit just below the top edge of
the pastry.
4 Bake in the oven for 15 minutes, then
allow to cool in the tin for 3 minutes, before
turning out onto a wire rack to
cool completely.JANUARY5 For the topping, gently warm the
caramel in a pan, then whisk until
smooth and even. Use a spoon to drizzle
the caramel over the top of the tassies.