• Dough:
• 1-1/4 C. AP Flour
• 1/2 C. powdered sugar
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• 1/2 C. cold butter, cut into tablespoons
• 1 egg
• 1 tsp. vanilla
• Pecan Filling:
• 1 egg
• 1/2 C. firmly packed brown sugar
• 1/4 C. light corn syrup
• 1 Tbsp. unsalted butter, melted
• 1 tsp. vanilla
• 1-1/2 C. pecans, coarsely chopped

1. To Make the Dough: Mix dry ingredients, then cut butter into flour until butter is the size of peas. Whisk together egg and vanilla, then add to flour and mix only till dough starts to form a ball.
2. Press dough into a disk, wrap in plastic and refrigerate at least 1 hour.
3. To Make the Filling: Whisk all ingredients (except pecans) together, then stir in pecans.
4. Assembly: Divide the dough into 24 equal portions. Roll each piece into a ball and press into a mini muffin tin—use your fingers to work the dough into the tin and up the sides, taking care not to poke a hole in the bottom. The tins should be completely lined with dough. If dough gets too soft to handle, let it rest in refrigerator for a few minutes.
5. Spoon the filling into the muffin cups, filling approx 3/4 full.
6. Bake at 350 for approx. 20 minutes, until they are puffed and light golden brown in color.
7. ®The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu B.V. Any use of the Le Cordon Bleu trademark for advertisement, promotional and marketing activities or references, without the expressed written consent of Le Cordon Bleu is prohibited. CEC2161194 – 01/08

This recipe is an example of what students make in their classes at Le Cordon Blue North American Schools. This recipe is for Pecan Tassies, similar to little one-bite pecan pies. These are made in our Class 2.