For the pastry:
1 tablespoon sugar
1 stick butter, softened
¼ cup cream cheese, softened
For the filling:
¾ cups dark brown sugar, packed (not brownulated)
1 teaspoon vanilla extract
3 tablespoons butter, melted
1 cup pecans, toasted* and chopped fine
36 whole pecans
For the glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 tablespoon oil
Grease 36 mini muffin cups and set aside.
Stir together flour and sugar in your mixer bowl or food processor. Cut butter into 5 or 6 pieces and add to the bowl. Add cream cheese and mix to combine. This dough can also be made by hand with a bit more effort. Turn dough out of the bowl and wrap in plastic wrap or zippered plastic bag. Refrigerate 10-15 minutes.
On a lightly floured surface, roll dough to ¼ inch thickness. Using a 2 ½ inch fluted cutter, cut circles in your pastry. Carefully line the greased muffin cups with the pastry circles. Reroll scraps to cut more circles. Refrigerate pastry 30 minutes.
In a medium bowl, whisk eggs until they are foamy. Add the brown sugar, vanilla, melted butter, and chopped pecans. Stir well to combine.
Preheat oven to 350 degrees. Remove pastry-lined muffin pans from the refrigerator. Fill each pastry cup about ¾ of the way up with the pecan filling. Top each with a whole pecan. Bake until filling is puffed and pastry is golden, 20-30 minutes.
Remove from the oven and allow tassies to cool completely before unmolding as the pastry is delicate.
Mix confectioners’ sugar with milk and oil to make a glaze. Place glaze in a disposable piping bag. Cut off the tip of the bag and drizzle cooled tassies with glaze. Store airtight for 1 week or freeze.
* To toast pecans, spread them on a baking sheet and place in a 350 degree oven for 10 minutes, turning once during toasting. Nuts will be fragrant and golden. Allow to cook before chopping.