Pecan Tassies Recipe
Pecan Tassies are like mini pecan pies and so perfect for a sweet treat for all of your holiday gatherings.
These Pecan Tassies are like itty-bitty pecan pies and equally delicious! I do have some advice if you decide to make them: hide them and banish them from your mind, or immediately invite lots of friends over to enjoy them, or pack them up right away to deliver to friends and family. Otherwise, they will mysteriously dwindle down until they disappear right before your eyes. I can’t explain it. It just happens like that. At least in our home it does. It’s a mystery. A sweet little mystery.
I jest. Sort of. These little babies are fabulous sweet treats and absolutely perfect for holiday parties or quietly enjoyed with a warm cup of coffee all by yourself.
You’ll need mini muffin pans to make these. If you don’t have multiple mini muffin pans and need to bake in batches (the recipe below makes 4 dozen!), just chill the dough covered until ready to use.
Pecan Tassies Recipe
- For crust:
- 8 ounces butter, softened
- 1 (8-oz.) package cream cheese, softened
- 2 1/2 cups all-purpose flour
- For filling:
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups toasted pecans, chopped
- Line baking sheet with wax paper or parchment. Lightly grease mini-muffin pans.
- In a mixing bowl, beat together butter and cream cheese at medium until smooth. Gradually beat in flour at low speed.
- Roll or pat dough out into square or rectangle about 1/2-inch thick. Divide evenly into 48 pieces. Roll each piece into a ball, place on baking sheet, cover and chill at least 1 hour.
- Preheat oven to 350-degrees F.
- Press a chilled dough ball into each mini-muffin cup, shaping into a crust/shell. If baking in batches, keep remaining dough covered and chilled until ready to bake.
- Whisk together brown sugar, eggs, melted butter, vanilla extract and salt. Stir in chopped pecans. Spoon about 1 1/2 tablespoons of pecan filling into each tart shell.
- Bake at 350-degrees F until filling is set, about 20 minutes. Cool in mini-muffin pans for 10 minutes. Carefully remove from pans; transfer to cooling racks; allow to cool cool completely.
- Serve right away or store in airtight containers.
Bake in batches if needed. Keep extra dough covered and refrigerated until ready to use.