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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
