Description
Pecan Tassies are delightful bite-sized pecan tarts featuring a tender, buttery cream cheese crust filled with a rich, sweet pecan filling. These mini treats are perfect for holidays or any special occasion, combining a flaky crust with a caramel-like pecan center in every bite.
Ingredients
Scale
For the Crust:
- 1/2 cup (115 g) unsalted butter, softened
- 3 oz (85 g) cream cheese, softened
- 1 cup (125 g) all-purpose flour
For the 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 well until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate 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.
- Shape the Crust: Remove the chilled dough from the refrigerator and divide it into 24 equal portions. Roll each piece into a ball, then press each ball into the mini muffin tin cavities, shaping it into a small cup or tart shell.
- Make the Filling: In a medium bowl, whisk together the egg, packed brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Assemble the Tassies: Place a portion of chopped pecans into each crust-lined tart shell. Then, carefully spoon the brown sugar filling mixture over the pecans, filling each cup about two-thirds full to allow for baking expansion.
- Bake: Bake the tassies in the preheated oven for 20 to 25 minutes, or until the filling is set and the crust turns golden brown. Once baked, allow the tassies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Be sure to chill the dough to make it easier to handle and to help the crust maintain its shape during baking.
- Using a mini muffin tin helps give these tassies their signature small, bite-sized shape.
- Let the tassies cool before removing from the pan to avoid breakage.
- Store in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
