Pecan Tassies are like little bites of pecan pie with pie crust and pecan pie filling.
Sometimes pie is just too complicated to try and serve to a lot of people. Pecan pie can be messy, and pecan pie bars can just be too much! When you make pecan tassies, they are super easy to pick up and eat in one or two bites. See that gooey pecan pie interior? Amazing. They’re easy to share with a lot of people. And they are easy to transport too!
This recipe comes from a book that was sent to us: Southern Sugar by Belinda Smith-Sullivan. The book contains 100 recipes for Southern sweets and treats. We always find it fun to have regional cookbooks like this at our house. And Southern recipes are a big time favorite. There’s nothing like some awesome comfort food, and this book has a lot of it!
Ingredients needed (the complete recipe is at the end of this post):
- cream cheese
- all purpose flour
- vanilla extract
- kosher salt
- light brown sugar
How to make Pecan Tassies:
This recipe begins with a very easy to make cream cheese dough. It’s the kind of dough that you don’t have to roll out. Once made, divide it into 24 pieces. A cookie scoop works well for that. Then use a wooden tart tamper to press the dough evenly into the cavities of a mini muffin pan. In a pinch, you can use the end of a wooden spoon (if it’s thick enough).
Place a few chopped pecans into each pressed dough cup. Then mix the filling, and spoon it on top of the pecans. Bake!
And they turn out like mini pecan pies! Pop them out of the pan, and move them to a platter for serving. Or keep them stored in a covered container until ready to serve.
These are fun to make for a cookie exchange party. So think about that for the holidays ahead. They can keep at room temperature, and there is no need to refrigerate them. Treat them like cookies, and keep at room temperature for up to about a week. For longer storage, you can cover and refrigerate for up to 2 weeks. Enjoy!
- 1 cup chopped pecans, divided
- 1 tablespoon unsalted butter, melted
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- pinch of kosher salt
- 1 cup packed light brown sugar
- Preheat the oven to 350℉. Spray a 24-count muffin pan with nonstick spray.
PREPARE THE DOUGH:
- In a medium bowl, use a hand mixer to combine the butter and cream cheese. Add the flour, and mix until well-blended. Cover and refrigerate for 30 minutes.
MAKE THE FILLING & ASSEMBLE THE TASSIES:
- Divide the dough into 24 even pieces (using a scoop makes this easier). Using a small wooden tart tamper, press the dough into the bottoms and sides of the prepared muffin pan. If you don't have a tart tamper, you can use your fingers to press the dough into the cups. The dough should reach the top of the cups. Evenly divide ½ of the chopped pecans between the muffin cups and set aside.
- In a large mixing bowl, whisk together the melted butter, egg, vanilla and salt. Add the brown sugar and ½ of the remaining pecans and mix until blended and smooth. Using a small scoop, fill each cup evenly to about ¾-full and sprinkle the last of the remaining chopped pecans evenly among the cups. Bake for 20 to 25 minutes or until the center is almost set. Remove from the oven and cool completely in the pan on a wire rack.