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Pecan Tassies Recipe

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4.5 from 113 reviews

Pecan Tassies are delicious mini pecan tarts featuring a buttery cream cheese crust filled with a rich, sweet pecan filling. Perfect as bite-sized treats for holidays or special occasions, these little tarts combine a flaky crust with a nutty, caramel-like filling baked to golden perfection.

Ingredients

For the Crust:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • 3 oz cream cheese, softened

For the Filling:

  • 1 egg
  • ¾ cup packed brown sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¾ cup finely chopped pecans

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the tassies.
  2. Prepare the dough: In a mixing bowl, combine the all-purpose flour, softened unsalted butter, and softened cream cheese. Mix until a soft dough forms. Cover and chill the dough in the refrigerator for 30 minutes to make it easier to handle.
  3. Shape the crust: Once chilled, roll the dough into 24 small balls. Press each ball into the wells of a mini muffin tin, creating a cup shape that will hold the filling.
  4. Make the filling: In a separate bowl, whisk together the egg, packed brown sugar, melted butter, vanilla extract, and a pinch of salt until the mixture is smooth. Fold in the finely chopped pecans evenly.
  5. Fill the cups: Spoon the pecan filling into each dough cup, filling nearly to the top, but avoiding overflow during baking.
  6. Bake: Place the mini muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the filling is set and the crust is lightly golden brown.
  7. Cool and serve: Remove the tin from the oven and let the tassies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature.

Notes

  • Chilling the dough is essential for easier handling and a flakier crust.
  • Use a mini muffin tin to achieve the perfect size and shape for tassies.
  • Feel free to replace pecans with walnuts if preferred.
  • Store tassies in an airtight container at room temperature for up to 3 days.
  • These tarts can be made ahead and frozen before baking; bake directly from frozen adding a few extra minutes to baking time.

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