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
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 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.
