Description
This Easy Pecan Tassies recipe makes delightful bite-sized pecan tarts with a creamy, buttery crust and a rich, sweet filling loaded with chopped pecans. Perfect for holiday gatherings or anytime you want a classic Southern treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Crust
- 3 ounces (85 g) cream cheese, softened
- 1/2 cup (114 g) unsalted butter, softened
- 1 cup (125 g) all purpose flour
Filling
- 1 egg
- 3/4 cup (165 g) brown sugar, packed
- 1 tablespoon (14 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (73 g) coarsely chopped pecans
Instructions
- Prepare the Dough: Cream together the softened cream cheese, unsalted butter, and all purpose flour in a mixing bowl until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate it for one hour to chill and firm up, which makes it easier to shape.
- Shape the Crusts: After chilling, divide the dough into 1-inch balls. Press each dough ball evenly into the bottom and up the sides of a greased mini muffin pan to form small pastry cups. Set aside while preparing the filling.
- Mix the Filling: In a separate bowl, beat together the egg, packed brown sugar, 1 tablespoon softened butter, vanilla extract, and salt until smooth and well combined to form the pecan filling.
- Assemble the Tassies: Evenly divide the coarsely chopped pecans among the pastry cups. Spoon about 1 teaspoon of the filling mixture over the pecans, completely covering them. Place the filled pan in the refrigerator briefly while preheating the oven.
- Bake: Preheat your oven to 325°F (163°C). Bake the tassies for 25 minutes or until the filling is set and the tops are lightly golden brown.
- Cool and Serve: Allow the tassies to cool in the pan for 15 minutes before carefully removing them from the muffin pan. Serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure the cream cheese and butter are softened to room temperature to ensure a smooth dough.
- Press the dough evenly in the muffin pan to avoid thin spots that could cause leakage.
- Chilling the dough before baking helps the crust hold its shape during baking.
- Use coarsely chopped pecans to provide nice texture in the filling.
- Store leftover tassies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
