Classic Pecan Tassies Recipe

Introduction

Classic Pecan Tassies are delightful bite-sized tarts with a buttery cream cheese crust and a rich, gooey pecan filling. Perfect for holiday gatherings or a sweet treat anytime, these mini desserts are sure to impress.

Ingredients

• ½ cup butter (softened)
• 3 ounces cream cheese (softened)
• 1 cup all-purpose flour
• 2 tablespoons butter (melted)
• 1¼ cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup pecans (finely chopped)

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: In the bowl of a stand mixer, beat the softened butter and cream cheese together on high speed until creamy, about 1 minute.
3. Step 3: Add the flour and mix on medium speed until a soft dough forms, about 3 minutes.
4. Step 4: Divide the dough into 24 balls, each about 1 inch in diameter (approximately ½ oz each).
5. Step 5: Press each dough ball into a muffin tin cup, using your fingers or a spoon to form a cup shape. Shape the sides slightly above the edge of the pan for a good crust.
6. Step 6: In a medium bowl, stir together the melted butter, brown sugar, eggs, vanilla extract, and chopped pecans until combined.
7. Step 7: Spoon about 1 tablespoon of filling into each dough cup, filling it level with the pan but not overflowing.
8. Step 8: Bake for 20 to 25 minutes until the crust turns golden and the filling looks slightly crispy on top.
9. Step 9: Allow the tassies to cool in the pan for 6-7 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use chopped walnuts instead of pecans for a different nutty flavor.
• Chill the dough slightly before shaping if it feels too soft to handle.
• Add a pinch of cinnamon to the filling for a warm spice note.
• Line muffin tins with paper liners for easier removal and cleanup.

Storage

Store pecan tassies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat briefly in a warm oven before serving to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Let it soften slightly before pressing into the muffin tin.

Can I use a different sweetener in the filling?

Brown sugar gives tassies their classic flavor and texture, but you can substitute with coconut sugar or maple syrup, keeping in mind the consistency may vary slightly.

Classic Pecan Tassies Recipe

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★★★★★

5 from 543 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 24 servings 1x

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Description

Classic Pecan Tassies are delightful bite-sized pecan tarts with a buttery cream cheese crust and a sweet, nutty filling. These easy-to-make treats are perfect for holidays, parties, or anytime you crave a rich and flavorful dessert.

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Ingredients

Scale 1x2x3x

Crust

• ½ cup butter (softened)
• 3 ounces cream cheese (softened)
• 1 cup all-purpose flour

Filling

• 2 tablespoons butter (melted)
• 1¼ cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup pecans (finely chopped)

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it is hot and ready when the tassies are assembled and ready to bake.
2. Make the Dough: In the bowl of a stand mixer, beat softened butter and cream cheese together on high speed until creamy, approximately 1 minute. This creates a smooth base for the crust.
3. Add Flour: Add the all-purpose flour and beat on medium speed for about 3 minutes until a soft dough forms. The dough should be firm but pliable enough to shape.
4. Shape Dough Cups: Divide the dough into 24 balls, each about ½ oz or 1 inch in diameter. Press one ball into each muffin cup, shaping it into a little cup that goes slightly above the edge of each cup to hold the filling well.
5. Prepare Filling: In a separate medium bowl, combine melted butter, brown sugar, eggs, vanilla extract, and finely chopped pecans. Stir well until all ingredients are evenly blended to form a rich, sweet filling.
6. Fill Tart Cups: Spoon approximately 1 tablespoon of the filling into each dough cup, filling it level with the muffin pan edges but not exceeding the dough border to prevent overflow during baking.
7. Bake: Bake the pecan tassies for 20 to 25 minutes. The crust will turn golden brown, and the filling will become slightly crispy on top when fully cooked.
8. Cool: Allow the tassies to cool in the muffin pan for 6 to 7 minutes to set. Then carefully transfer them to a cooling rack to cool completely before serving.

Notes

• Ensure butter and cream cheese are softened to room temperature for easier mixing and a smoother dough.
• Press the dough slightly above the muffin tin edges to prevent filling spillage during baking.
• Cool completely before removing from the pan to avoid breaking the delicate crust cups.
• Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• You can substitute pecans with walnuts if preferred.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pecan Tassies, Pecan Tarts, Mini Pecan Pies, Cream Cheese Crust, Holiday Desserts, Bite-sized Tarts