Lady Baltimore Tassies
- Preheat oven to 325 degrees F. For pastry, in a small mixing bowl beat butter and cream cheese with an electric mixer on medium speed until smooth. Stir in flour and the 1/4 cup ground pecans. If necessary, cover and chill about 30 minutes or until dough is easy to handle. Divide pastry into 24 portions; shape into balls. Press balls onto the bottoms and up the sides of 24 ungreased 1 3/4-inch muffin cups.
- For filling, in a small saucepan combine orange juice, figs, raisins, and orange liqueur. Bring just to boiling; remove from heat. Let stand for 10 minutes to soften figs and raisins. Drain off and discard any liquid. In a small bowl combine egg, brown sugar, and salt. Stir in the 1/3 cup chopped pecans and drained figs and raisins.
- Spoon 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Remove tassies from muffin cups. Cool completely on wire rack.
- Before serving, prepare Meringue Frosting. Spoon frosting into a pastry bag fitted with a 1/2-inch round tip. Pipe frosting onto tassies. Sprinkle with finely chopped pecans. Serve immediately.
From the Test Kitchen
Layer unfrosted tassies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw tassies if frozen. Frost before serving.
- In a small mixing bowl beat sugar, water, egg whites or meringue powder, vanilla, and cream of tartar with an electric mixer on high speed for 3 to 5 minutes until stiff peaks form (tips stand straight).
Nutrition Facts (Lady Baltimore Tassies)
- Per serving:
- 136 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 22 mg chol. ,
- 58 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 11 g sugar ,
- 1 g pro.