This engaging tea pastry recipe will herald the upcoming fall season with a flavorful bang! Cream cheese and brown sugar meld into one satisfying treat with Pecans naturally being the spotlight. Enjoy with your favorite cup of tea and your favorite loved one. 

1/2 cup plus 1 tablespoon softened unsalted butter, divided

1 (3-ounce) package cream cheese, softened

1 cup all-purpose flour

1 egg

3/4 cup firmly packed light brown sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup chopped pecans

24 pecan halves

1. In a large bowl and using an electric mixer at medium speed, combine 1/2 cup butter and cream cheese; beat until well combined.

2. Reduce mixer speed to low, and add the flour. Beat until combined. Wrap the dough tightly with plastic wrap, and refrigerate for 1 hour.

3. Preheat oven to 325*F.

4. Shape dough into 24 (1-inch) balls, and place in the wells of a mini muffin pan. Press the dough evenly into bottoms and up the sides of the wells.

4. In a medium bowl and using an electric mixer at medium speed, combine the egg, brown sugar, vanilla extract, remaining 1 tablespoon butter, and salt; beat until well combined. Fold in the chopped pecans.

5. Spoon the pecan filling evenly into each dough cup, and top each with a pecan half.

6. Bake for 30 to 35 minutes, or until the crusts are golden brown.

7. Remove from oven, and let cool for 10 minutes.

Transfer the tassies to a wire rack, and cool completely.

Makes 24 tassies.

Recipe and photo courtesy of Tea Time Magazine.

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