A couple readers asked for the recipe, so here it is. It's a Martha Stewart recipe I got from my Martha Stewart Cookie book.
For the dough:
1/2 cup of ground pecans
1/2 cup (4oz) mascarpone cheese
1/4 cup (half stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt
For the filling:
1 large egg
1/4 cup packed light brown sugar
2 T pure maple syrup
2 t pure vanilla extract
1 T unsalted butter, softened
1/4 t salt
3/4 cup pecans, toasted and coarsely chopped
1. Pre-heat oven to 350 degrees. Make the dough: process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside. Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stie together ingredients with a wooden spoon in a large bowl.
2. Roll dough into eighteen 1-inch balls, press into bottoms and up sides of cups of mini-muffin tins.
3. Make the filling: whisk together egg, brown sugar, maple syrup, vanilla, butter and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 t filling into each muffin cup
4. Bake pecan tassies until crust beings to turn golden, about 15 minutes. Turn pan halfway. Let cool completely in tins on wire rack. Umold.