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Pecan Tassies Recipe

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3.9 from 39 reviews

Pecan Tassies are delightful bite-sized pecan pies with a rich, buttery cream cheese crust filled with a sweet and nutty pecan filling. Perfect as a festive treat or for any occasion, these mini tarts combine a tender, crumbly pastry with a gooey, flavorful pecan pie center for a deliciously satisfying dessert.

  • Total Time: 35 minutes
  • Yield: 48 servings

Ingredients

Crust

  • 1 cup unsalted butter (softened)
  • 8 ounce cream cheese (softened)
  • 1/4 cup powdered sugar
  • 1 3/4 cups all-purpose flour

Filling

  • 1 1/2 cups light brown sugar (packed)
  • 2 cups chopped pecans
  • 2 tablespoons unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Garnish

  • Powdered sugar (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the tassies.
  2. Make the Dough: In the bowl of an electric mixer, combine the softened butter and cream cheese until smooth. Add the powdered sugar and all-purpose flour, then blend until a soft dough forms, ensuring all ingredients are fully incorporated.
  3. Form the Crusts: Using a 1-tablespoon cookie scoop, drop portions of dough into each cup of a mini muffin tin. Press the dough evenly into the bottoms and up the sides of the muffin cups using a tart shaper or your fingers to form small tart shells.
  4. Prepare the Filling: In a medium bowl, stir together the light brown sugar, chopped pecans, melted butter, eggs, and vanilla extract until well combined to create the rich pecan pie filling.
  5. Fill the Shells: Spoon about a teaspoon of the pecan filling into each dough-lined muffin cup, filling them just enough but leaving a little room to avoid overflow during baking.
  6. Bake the Tassies: Place the muffin tin in the oven and bake for approximately 20 minutes until the crust is lightly browned and the filling is set.
  7. Cool and Serve: Remove the tassies from the oven and let them cool for 5 minutes in the pan. Then, carefully remove them to a wire rack to cool completely. Once cool, dust the tops with powdered sugar if desired for an elegant finish.

Notes

  • Use a tart shaper or your fingers to press dough evenly into muffin cups for uniform crust thickness.
  • Make sure the butter and cream cheese are softened to room temperature for easy mixing and a smooth dough.
  • If you don’t have a mini muffin tin, standard muffin tins can be used, but the baking time may need adjusting and yield fewer larger tassies.
  • Store pecan tassies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For added texture, you can toast the chopped pecans lightly before mixing into the filling.
  • Dust with powdered sugar only when tassies are completely cooled to avoid melting.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/pecan-tassies-recipe/