Confectioners’ sugar for dusting or whipped cream for garnish
Instructions
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.
Originally Submitted
11/28/2010
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