Pecan Tassies Recipe

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The Comfort of Pecan Tassies Recipe

There’s something wonderfully nostalgic about pecan tassies—they’re like a mini golden hug from southern kitchens past. I love how each bite delivers a velvety, buttery crust that’s just lightly crisped around the edges, giving way to a luscious, nutty filling that’s both sweet and satisfying. Whether you’re bringing them to a gathering or enjoying a quiet afternoon treat, these little tarts have a quiet elegance that makes you want to slow down and savor the moment.

When I first made this Pecan Tassies Recipe, I was charmed by how approachable it is. You don’t need any fancy ingredients or techniques—just simple staples and a bit of patience to chill the dough. You’ll notice the way the cream cheese and butter blend into the flour forms a tender crust that beautifully frames the aromatic pecan filling. It’s that balance between flaky and rich that keeps me coming back for more.

These pecan tassies are perfect for holidays, afternoon tea, or whenever you crave a cozy, bite-sized indulgence that’s both classic and comforting. You’re about to discover how easily this Pecan Tassies Recipe can become a new favorite in your baking repertoire.

Ingredient Guide

• All-purpose flour: The backbone of your crust providing structure but still tender.
• Unsalted butter: Adds richness and a silky mouthfeel—softened for easier mixing.
• Cream cheese: Key for that subtle tang and ultra-tender, flaky texture in the crust.
• Egg: Binds the filling, giving it a custard-like consistency.
• Brown sugar: For deep, molasses notes that pair perfectly with pecans.
• Melted butter: Enriches the filling with extra buttery goodness and moistness.
• Vanilla extract: Adds warmth and rounds out the sweetness.
• Salt: Just a pinch to enhance all the flavors without overpowering.
• Finely chopped pecans: The star ingredient providing crunch and that unmistakable nutty aroma.

Prep Before You Begin

Before you get started, take a moment to gather all your ingredients and pre-measure them. I like to have everything ready on my kitchen counter—that mise en place really speeds up the process and keeps you from scrambling. Preheat your oven to 350°F so it’s hot and ready when your tassies go in. Don’t skip chilling the dough; it makes a world of difference—helping you press the dough neatly into the mini muffin tins and preventing shrinking during baking.

How to Make Pecan Tassies Recipe

1. Preheat the oven to 350°F. This ensures even baking and sets the stage for that perfect golden crust you’re aiming for.
2. Prepare the dough: In a mixing bowl, combine the all-purpose flour, softened unsalted butter, and cream cheese. I like to use my hands for this part—it’s satisfying to feel the ingredients come together into a soft, pliable dough. Once formed, pop the dough into the fridge to chill for 30 minutes. This step is essential; a chillier dough creates a more delicate, flaky texture.
3. Shape the crust: After chilling, divide the dough into 24 smaller balls. Press each gently into the cups of a mini muffin tin, forming little cups with slightly thicker edges. This works best if the dough is cool—you’ll find it easier to press without tearing.
4. Make the filling: In a separate bowl, whisk the egg and brown sugar together until smooth. Add melted butter, vanilla extract, and a pinch of salt, stirring until combined. Then, fold in the finely chopped pecans. You’ll notice how the filling comes together with a glossy, syrupy texture that promises richness.

5. Fill the cups: Spoon the pecan filling into each dough cup, filling them almost to the top but leaving a little breathing room for the filling to set without overflowing. You’ll enjoy seeing the rich, amber filling nestled in those delicate crust cups.
6. Bake: Place the mini muffin pan in the oven and bake for 20 to 25 minutes. Keep an eye on them—the filling should be set but still slightly glossy, and the crust edges will turn a lovely light golden color. This signals that your pecan tassies are perfectly baked, with a balance of tender and crisp.
7. Cool and serve: Let the tassies cool in the pan for about 5 minutes; this brief rest helps the filling firm up so they don’t spill apart when you remove them. Then transfer them carefully to a wire rack to cool completely. I find they’re best served at room temperature, where every bite reveals that melt-in-your-mouth crust paired with the crunchy pecan filling.

Creative Variations for Pecan Tassies Recipe

• Try swapping half the pecans for chopped walnuts or pecans with a sprinkle of cinnamon and nutmeg for a cozy fall twist.
• For a boozy note, add a teaspoon of bourbon or rum to the filling—they beautifully complement the nutty sweetness.
• Stir in a handful of mini chocolate chips for a decadently sweet surprise in each tassie.
• Top with a light drizzle of caramel or a dusting of powdered sugar before serving for an elegant finish.
• If you like a touch of citrus, a bit of finely grated orange zest in the filling adds a refreshing lift.
• For a gluten-free version, try a 1-to-1 gluten-free flour blend—just be sure to chill the dough well to help with handling.

Storage, Freezing & Reheating

• Store cooled pecan tassies in an airtight container at room temperature for up to 3 days—perfect for easy snacking.
• They also freeze beautifully: wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.
• If you’d like a warm treat, gently reheat in a low oven (around 300°F) for 5–7 minutes to refresh the crisp crust and soften the filling.

Pecan Tassies Recipe FAQs

• Can I make the dough ahead of time? Absolutely. You can prepare and chill the dough up to 24 hours in advance—just wrap it tightly to keep it fresh.
• What if I don’t have cream cheese? You can substitute with an equal amount of additional butter, but the texture will be a little less tender and more buttery.
• How do I prevent the filling from bubbling over? Don’t overfill the cups; leave a little space at the top. Also, chilling the dough helps the crust hold its shape better during baking.
• Can I use a standard muffin pan instead? The mini muffin tin works best to get that perfect petite size and crisp edges, but a standard muffin pan will yield larger tassies—adjust baking time accordingly.
• Are pecan tassies gluten-free? Traditionally no, since they contain flour. But using a gluten-free flour blend lets you enjoy a delicious version without gluten.

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