Description
Pecan Tassies are delightful mini pecan tarts featuring a buttery cream cheese crust filled with a rich, sweet brown sugar and pecan mixture. Perfect as bite-sized treats for holidays or any special occasion, these tassies offer a buttery, nutty flavor with a tender crust and gooey filling.
Ingredients
Scale
Crust
- 1/2 cup (115 g) unsalted butter, softened
- 3 oz (85 g) cream cheese, softened
- 1 cup (125 g) all-purpose flour
Filling
- 1 large egg
- 3/4 cup (150 g) packed brown sugar
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (60 g) chopped pecans
Instructions
- Prepare the Crust: Beat the unsalted butter and cream cheese together in a mixing bowl until the mixture is smooth and creamy. Gradually add the all-purpose flour and mix until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly to prevent sticking.
- Shape the Crust: Remove the chilled dough from the refrigerator. Divide it into 24 equal pieces. Roll each piece into a ball and press it firmly into the mini muffin tin cups to form small cup-shaped crusts.
- Make the Filling: In a medium bowl, whisk together the egg, packed brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Assemble the Tassies: Sprinkle chopped pecans evenly into each crust-lined cavity in the muffin tin. Then, fill each cup about two-thirds full with the brown sugar mixture, ensuring each is evenly portioned.
- Bake: Place the filled muffin tin in the preheated oven and bake for 20 to 25 minutes until the filling is set and the crust turns a golden brown. Let the tassies cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential to make it easier to handle and to maintain the crust’s flakiness after baking.
- You can substitute pecans with walnuts if preferred or for variety.
- If you don’t have a mini muffin tin, you can use a mini tart pan or regular muffin tin though the size and baking time might vary slightly.
- Ensure the brown sugar is packed firmly when measured to maintain the right filling consistency.
- Store leftover tassies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
