Michael and his wife Liz make warm, miniature pies filled with pecans and a caramelized sauce!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Pecan Tassies
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 4 hr 30 min (includes chilling time)
Active: 30 min
Yield: 2 dozen

Ingredients

Dough:

1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour, plus more for the tamper

Filling:

1 large egg
3/4 cups light brown sugar
1 tablespoon unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg, freshly grated
Pinch kosher salt
3/4 cup chopped pecans
Confectioners' sugar, for dusting

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.

When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.

To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.

Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.

Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!

(Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

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