If you’ve ever wished for a bite-sized dessert that combines the buttery richness of a shortbread crust with a sweet, nutty filling, then you absolutely must try this Pecan Tassies Recipe. These little pecan pies are perfectly portable, packed with flavor, and just the right balance of crisp and gooey. Whether you’re hosting a holiday party or craving a nostalgic treat, Pecan Tassies never fail to impress, delivering that classic pecan pie taste in convenient, adorable tart form.
Ingredients You’ll Need
To make this scrumptious Pecan Tassies Recipe, you only need a handful of simple ingredients that are likely already in your pantry and fridge. Each ingredient plays a vital role—whether it’s creating the tender, flaky crust or adding depth and sweetness to the filling.
- Unsalted butter (1/2 cup, softened): This is the base for the crust, giving it richness and tenderness.
- Cream cheese (3 oz, softened): Adds a slight tang and extra creaminess to the crust for a delicate texture.
- All-purpose flour (1 cup): Provides structure and forms the dough when mixed with butter and cream cheese.
- Large egg (1): Helps bind the filling ingredients while adding a bit of richness.
- Brown sugar (3/4 cup, packed): The sweet heart of the filling, bringing caramel-like notes and moisture.
- Melted unsalted butter (1 tbsp): Enhances the filling’s smooth texture and buttery flavor.
- Vanilla extract (1 tsp): Brings warmth and balances the sweetness beautifully.
- Salt (1/4 tsp): Elevates all the flavors, preventing the dessert from being overly sweet.
- Chopped pecans (1/2 cup): Brings crunch, nutty flavor, and that classic pecan pie element.
How to Make Pecan Tassies Recipe
Step 1: Prepare the Crust
Start by beating softened butter and cream cheese together until silky smooth and blended. This mixture forms the foundation of your crust, combining richness and tang that makes each tassie irresistible. Once smooth, gradually add your flour and mix until it transforms into a soft, workable dough. Be sure not to overwork it—just enough to bring everything together. After that, wrap the dough tightly in plastic wrap and pop it in the fridge for 30 minutes to chill. Chilling firms up the dough, which makes it easier to handle and helps the crust hold its shape when baking.
Step 2: Preheat the Oven
While the dough chills, preheat your oven to 350°F (175°C). Make sure to grease your mini muffin tin thoroughly. This prevents sticking and helps you easily remove those delicate little pies when they’re baked to golden perfection. Getting your oven and pan ready at this stage saves you time and stress later on.
Step 3: Shape the Crust
Once chilled, divide the dough into 24 equal pieces. Roll each piece into a ball, then press gently into the mini muffin cups, forming little crust cups. The goal is to have a thin but sturdy shell that will hold the sweet filling without breaking or shrinking too much. Take your time here because even, well-pressed dough means a better bake and a prettier tassie.
Step 4: Make the Filling
In a medium-sized bowl, whisk together the egg, brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and shiny. This luscious filling will bake up perfectly set but still slightly gooey, complementing the crisp crust with its caramel sweetness and rich vanilla aroma.
Step 5: Assemble and Bake
Scatter chopped pecans evenly into each crust-lined cup. The pecans add texture and that signature nutty crunch you expect in a pecan dessert. Then, spoon the filling into each cup, filling them about two-thirds full to allow room for bubbling and setting. Bake your tassies for 20 to 25 minutes, or until the filling is firm and the crust edges have turned a lovely golden brown. Let them cool for about 10 minutes in the pan before carefully removing to a wire rack to finish cooling—the perfect moment for that sweet anticipation to build.
How to Serve Pecan Tassies Recipe
Garnishes
While Pecan Tassies shine on their own, a light dusting of powdered sugar or a drizzle of caramel sauce can add an elegant touch. You might also add a few whole pecan halves on top before baking for an Instagram-worthy look and extra nutty flavor.
Side Dishes
These mini tarts pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, bringing cool creaminess to balance the sumptuous sweetness. They’re also wonderful alongside a hot cup of coffee or tea, making them perfect for a cozy afternoon treat or dessert.
Creative Ways to Present
For festive occasions, arrange your Pecan Tassies Recipe on a decorative platter with fresh cranberries and sprigs of rosemary for a holiday vibe. You could also serve them in cute cupcake liners or wrap each one in parchment squares tied with twine for a charming gift or party favor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pecan tassies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is best to keep the filling fresh and the crust from becoming too soft.
Freezing
Pecan Tassies freeze wonderfully. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or zip-top bag. They will keep well for up to 2 months. To enjoy, simply thaw at room temperature or gently warm them in the oven.
Reheating
To bring back that just-baked feeling, warm pecan tassies in a 300°F (150°C) oven for 5 to 8 minutes, or until warmed through. Avoid the microwave if possible to preserve the crispness of the crust and prevent the filling from becoming rubbery.
FAQs
Can I use other nuts instead of pecans?
Absolutely! While pecans are traditional, walnuts or hazelnuts can be delicious alternatives that bring their own unique flavors and textures to the tassies.
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it wrapped in the refrigerator for up to 2 days before shaping and baking. Just be sure it’s well chilled for easier handling.
Are Pecan Tassies gluten-free?
Not in the classic recipe, since all-purpose flour is used. However, you can experiment with gluten-free flour blends to make a gluten-free crust, though the texture may vary slightly.
How small are mini muffin tins?
Mini muffin tins typically hold about 1 to 2 tablespoons of batter per cup, perfect for making bite-sized tassies that are easy to enjoy as finger food.
Can I double this recipe?
Definitely! This recipe scales well, so simply double the ingredients and bake in multiple mini muffin pans if needed for larger gatherings or gifts.
Final Thoughts
Making this Pecan Tassies Recipe is like creating little parcels of pure joy—each bite delivers buttery crust, sweet filling, and crunchy pecans in perfect harmony. Whether you’re an experienced baker or trying something new, I promise you’ll love how simple ingredients and easy steps come together to make a memorable treat. Go ahead and whip up a batch; your taste buds will thank you!
Print
Pecan Tassies Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pecan Tassies are delightful mini pecan tarts featuring a buttery, cream cheese crust filled with a sweet, gooey pecan filling. Perfect as bite-sized treats for parties or holiday gatherings, these classic Southern-style morsels combine a tender crust with rich, nutty sweetness in every bite.
Ingredients
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 softened butter and cream cheese together in a mixing bowl until the mixture is smooth and creamy. Gradually add the all-purpose flour, mixing continuously until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to firm up.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin to prevent sticking and set it aside.
- Shape the Crust: Remove the chilled dough from the refrigerator and divide it into 24 equal portions. Roll each piece into a small ball, then press each ball into the mini muffin tin cavities to form a small cup that will hold the filling.
- Make the Filling: In a medium-sized bowl, whisk together the large egg, packed brown sugar, melted butter, vanilla extract, and salt until the mixture is uniform and smooth.
- Assemble the Tassies: Sprinkle a small amount of chopped pecans into each crust-lined muffin cup. Then, carefully spoon the brown sugar filling mixture over the pecans, filling each cup about two-thirds full to allow for expansion during baking.
- Bake: Place the filled mini muffin tin into the preheated oven and bake for 20 to 25 minutes, or until the filling is set and the crust turns a lovely golden brown. After baking, let the tassies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing.
- Press the dough gently into the muffin tin to avoid a thick crust that may not cook evenly.
- Cool the tassies adequately before removing from the tin to prevent breaking.
- Store pecan tassies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You may substitute pecans with walnuts if desired.
