Pecan Tassies

July was a high for me but a low for the WIDWIDHAJ blog. Admitedly, a poorly chosen in-the-moment title because, in fact, I do have a job which keeps me busy outside of the kitchen in addition to many fun visitors last month! I did however manage to squeeze in another tassie recipe that I'll share. (Notice the "Nairobi" mug! A favorite cafe of Alan's in Kenya)

For the dough, see my older mixed berry tassies. For the filling! Check it out:
1/3 to 1/2 Cup chopped pecans
2/3 Cup brown sugar
1 Tbsp Earth Balance
1 tsp vanilla
Equivalent of 1 egg (I used 2 Tbsp water, 1 Tbsp oil, 2 tsp baking powder)
dash of salt

I beat together the soft/liquid ingredients and then added the pecans and salt.

One word of caution: You (read: Me. I did this) may be inclined to fill the tiny tassies to the brim with the pecan filling, but refrain. They will rise when baking to meet the rim of the pastry and even bubble over a little, so fill them 1/2 to 3/4 full.

I enjoyed these even more than my mixed berry tassies. They are approved by my family and would make a great impression if brought to a dessert potluck or bake sale.