Double Nut & Date Tassies

Recipe by Jessie Grearson
This was the grand-prize winner on http://www.eatingwell.com/recipes/nut_date_tassies.html
Submitted by Marcia Brisson











Ingredients
Crust
1/4 cup whole-wheat pastry flour (see Note)
1/4 cup packed light brown sugar
1/2 cup walnuts, coarsely chopped (I like them finely 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 (I like finely chopped)
Confectioners’ sugar for dusting or whipped cream for garnish

Directions
1. Preheat oven to 375°F. Coat 24 mini muffin cups with shortening

2. To prepare crust: Mix flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.

3. 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.

4. 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.

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.

**I used regular flour and it worked just fine

**Be careful about overcooking the dates because they can become super hard with the sugar