Double Nut & Date Tassies

From EatingWell: November/December 2009 — Subscribe Now!

The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.

READER'S COMMENT:

"Very tasty, but dissappointing. The recipe for the base of the cookie made 3x more than the filling allowed. They are loaded with sugar and therefore tempermental to bake (burn easily). Lots of work for very few cookies. Undoubtedly...

2 dozen cookies

Active Time: 50 minutes

Total Time: 1 hour 10 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

Crust

1/4 cup whole-wheat pastry flour (see Note)
1/4 cup packed light brown sugar
1/2 cup walnuts, coarsely chopped
1 tablespoon cornstarch
2 tablespoons unsalted butter
Pinch of salt

Filling

4 ounces pitted dried dates (about 3/4 cup)
3/4 cup water
1/4 cup packed light brown sugar
2 1/2 tablespoons unsalted butter
4 tablespoons reduced-fat cream cheese
1 1/4 teaspoons vanilla extract
1/2 cup pecans, chopped
Confectioners’ sugar for dusting or whipped cream for garnish

Preparation

Preheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.
To prepare crust: Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor (a mini food processor works well) until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.
To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.
Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with a dollop of whipped cream, if desired.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months. | Equipment: 24-cup mini muffin pan or two 12-cup mini muffin pans

Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.