Welcome to the ultimate Pecan Tassies Recipe! These delightful mini pecan pies feature a rich, buttery, and incredibly tender cream cheese crust filled with a sweet and crunchy pecan filling. They are the perfect bite-sized dessert for holiday gatherings, parties, or any time you crave a classic Southern treat. Forget complicated pastries; this simple, straightforward recipe delivers impressive results every single time. Get ready to discover your new favorite dessert.
What Are Pecan Tassies?
Pecan Tassies are essentially miniature pecan pies. The name “tassie” is Scottish for a small cup or goblet, which perfectly describes their shape. They are made by pressing a delicate, cookie-like dough into a mini muffin tin to form a cup, which is then filled with a classic pecan pie filling. The result is a perfect balance of flaky crust and gooey, nutty filling in one delightful bite. Their small size makes them an ideal addition to any dessert platter.
Why You’ll Love This Pecan Tassies Recipe
- Perfectly Portioned: Their mini size makes them easy to serve and enjoy without needing any plates or forks.
- Incredibly Flaky Crust: The cream cheese and butter pastry is tender, rich, and practically melts in your mouth.
- Rich & Gooey Filling: We use the perfect ratio of brown sugar, butter, and pecans for a sweet, nutty filling that isn’t overly sweet.
- Make-Ahead Friendly: This recipe is perfect for holiday baking because you can prepare the components in advance or even freeze the finished tassies.
Ingredients You’ll Need
This recipe uses simple, classic ingredients to create its signature flavor. Here’s what you’ll need, broken down by the crust and the filling.
For the Cream Cheese Pastry Crust:
- Cream Cheese: Use full-fat, brick-style cream cheese, softened to room temperature for easy mixing.
- Unsalted Butter: Also softened to room temperature to ensure it combines smoothly with the cream cheese.
- All-Purpose Flour: Provides the structure for our tender crust.
- Salt: A pinch of salt enhances the flavor of the butter and cream cheese.
For the Pecan Pie Filling:
- Egg: One large egg acts as the binder for the filling.
- Brown Sugar: We use packed light brown sugar for that classic, caramel-like sweetness.
- Unsalted Butter: Melted butter adds richness and a silky texture.
- Vanilla Extract: Pure vanilla extract enhances the warm, sweet flavors.
- Pecans: Finely chopped pecans are the star of the show. You can toast them beforehand for a deeper flavor.
*
Essential Equipment
You don’t need much to make this pecan tassies recipe, but one piece of equipment is non-negotiable.
- Mini Muffin Pan: A 24-cup mini muffin pan is essential for getting that classic tassie shape.
- Mixing Bowls: You’ll need a couple for mixing the dough and the filling.
- Electric Mixer: A hand mixer or stand mixer makes creaming the butter and cream cheese a breeze.
- Small Cookie Scoop: A 1-tablespoon cookie scoop is perfect for portioning the dough evenly.
How to Make Pecan Tassies (Step-by-Step)
Follow these simple steps to create the most delicious pecan tassies from scratch.
Step 1: Make the Cream Cheese Dough
In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the flour and salt, mixing on low speed until just combined. Do not overmix. The dough will be very soft. Cover the bowl with plastic wrap and chill for at least 1 hour, or until firm.
Step 2: Prepare the Pecan Filling
While the dough chills, prepare the filling. In a separate bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract until smooth. Stir in the finely chopped pecans. Set aside.
Step 3: Form the Tassie Shells
Preheat your oven to 350°F (175°C). There’s no need to grease your mini muffin pan; the butter in the crust will prevent sticking. Once the dough is chilled, portion it into 24 equal balls (a 1-tablespoon cookie scoop works perfectly). Place one ball into each mini muffin cup. Using your thumb or a small tart shaper, press the dough evenly into the bottom and up the sides of each cup.
Step 4: Fill and Bake
Spoon about 1-2 teaspoons of the pecan filling into each unbaked shell. Be careful not to overfill. Bake for 20-25 minutes, or until the edges of the crust are golden brown and the filling is set. Let the tassies cool in the pan for about 5 minutes before carefully running a thin knife around the edges and transferring them to a wire rack to cool completely.
Pro Tips for the Perfect Tassies
- Chill the Dough: Do not skip chilling the dough. It’s a very soft dough, and chilling is essential for it to be firm enough to handle and to prevent the crust from shrinking during baking.
- Finely Chop Pecans: Chopping the pecans finely ensures you get a good amount of nuttiness in every bite and helps the filling set properly. For another nutty and sweet treat, check out these Rolo Pretzel Clusters.
- Don’t Overfill: Overfilling the cups can cause the filling to bubble over and make the tassies difficult to remove from the pan.
Recipe Variations
While this classic pecan tassies recipe is fantastic as is, you can easily customize it. For a festive twist perfect for the holidays, consider trying our No-Bake Christmas Cheesecake.
- Chocolate Pecan Tassies: Add a few mini chocolate chips to the bottom of each crust before adding the pecan filling.
- Bourbon Pecan Tassies: Add 1 teaspoon of your favorite bourbon to the filling for a warm, smoky flavor.
- Different Nuts: Not a fan of pecans? This recipe works well with finely chopped walnuts or almonds too.
Storage and Make-Ahead Instructions
Pecan tassies are a great make-ahead dessert. Here’s how to store them:
- To Store: Store the cooled tassies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To Freeze: You can freeze the baked tassies for up to 3 months. Let them cool completely, then place them in a single layer in a freezer-safe container. Thaw at room temperature before serving. For a different but equally festive make-ahead idea, try our Holiday Pancakes for a special breakfast.
Frequently Asked Questions About Pecan Tassies
Absolutely! You can prepare the dough up to 2 days in advance and keep it refrigerated. You can also freeze the fully baked and cooled tassies in an airtight container for up to 3 months.
Because the filling contains eggs, it’s best to store leftover pecan tassies in an airtight container in the refrigerator. They will last for up to one week.
The high butter content in the cream cheese crust acts as a natural non-stick agent, so you typically don’t need to grease the pan. To be extra safe, let them cool for 5 minutes in the pan, then gently run a thin knife around the edges before removing them.
They are very similar, but the main difference is typically the crust. Pecan tassies traditionally use a soft, cookie-like cream cheese pastry, while tartlets often use a more traditional, flaky pie or shortbread crust.
A tough crust is usually caused by overworking the dough. When adding the flour, mix only until it’s just combined. Overmixing develops the gluten, resulting in a tougher, less tender crust.
The Ultimate Pecan Tassies Recipe
Pecan Tassies Recipe (The Ultimate Guide)
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the flour and salt, mixing on low speed until just combined. Do not overmix. Cover the bowl and chill for at least 1 hour.
- While the dough chills, prepare the filling. In a separate bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract until smooth. Stir in the finely chopped pecans.
- Preheat your oven to 350°F (175°C). Portion the chilled dough into 24 equal balls. Place one ball into each mini muffin cup and press the dough evenly into the bottom and up the sides.
- Spoon 1-2 teaspoons of the pecan filling into each unbaked shell. Bake for 20-25 minutes, until the crust is golden brown and the filling is set. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Tip 2: Use a 1-tablespoon cookie scoop for perfectly uniform dough balls.
Tip 3: Let the tassies cool slightly in the pan before removing them to prevent breaking.
Share Your Creations!
We are confident that this is the best Pecan Tassies Recipe you’ll find! They are a true crowd-pleaser and a joy to bake. If you make this recipe, we would love to see it! Please leave a comment below and share your creations with us on Pinterest. Happy baking!
