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Pecan Tassies Recipe

Pecan Tassies

iamwinfred
Pecan tassies turn everything you love about pecan pie into a two-bite treat. You get a tender cream cheese crust, a gooey brown sugar filling, and a toasted pecan sitting right on top. They have been a Southern holiday staple for generations, and one bite makes it easy to see why.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 24 tassies
Calories 140 kcal

Equipment

  • Mini muffin pan with 24 cups The one item you truly cannot skip
  • Electric hand mixer or stand mixer For the dough
  • Small cookie scoop About 1 tablespoon, for portioning the dough
  • Tart tamper For pressing dough into the cups (a small spoon or your thumb works too)
  • Wire cooling rack For cooling the baked tassies
  • Medium mixing bowls
  • Measuring cups and spoons
  • Plastic wrap

Ingredients
  

For the Dough

  • 1/2 cup unsalted butter 1 stick, softened; 113g
  • 3 ounces cream cheese softened; 85g, full-fat brick-style
  • 1 cup all-purpose flour 120g
  • nonstick cooking spray for greasing the mini muffin pan

For the Filling

  • 1 large egg
  • 3/4 cup light brown sugar packed; 165g
  • 1 tablespoon unsalted butter melted; 14g
  • 1 teaspoon pure vanilla extract 5ml
  • 1/8 teaspoon salt
  • 3/4 cup pecans finely chopped; about 90g

For Topping

  • 24 pecan halves for topping each tassie

Instructions
 

  • Set the butter and cream cheese on the counter for 30 to 45 minutes to soften to room temperature. Finely chop the pecans and measure out all remaining ingredients.
  • Beat the softened butter and cream cheese with an electric mixer on medium speed for 1 to 2 minutes until smooth and creamy. Add the flour and mix on low just until a soft dough forms.
  • Flatten the dough into a thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm enough to roll into balls.
  • Preheat oven to 350 degrees F (175 degrees C) with the rack in the center position. Lightly coat all 24 cups of the mini muffin pan with nonstick cooking spray.
  • Portion the chilled dough into 24 equal pieces and roll each into a smooth 1-inch ball. Place one ball into each prepared muffin cup.
  • Dip a tart tamper or your thumb in flour and press each ball into the bottom of its cup, pushing dough evenly up the sides to just below the rim to form a 1/8-inch thick shell.
  • Whisk the egg lightly, then add the brown sugar, melted butter, vanilla, and salt. Stir until smooth and glossy, then fold in the finely chopped pecans.
  • Spoon about 1 level tablespoon of filling into each dough-lined cup, filling to just below the top. Gently press one pecan half onto the center of each filled tassie.
  • Bake for 20 to 25 minutes, until the crust edges are golden brown and the filling looks puffed and set. Rotate the pan if one side is browning faster than the other.
  • Let the tassies rest in the pan for 5 minutes, then run a small knife around each edge to loosen. Transfer to a wire rack and cool completely, about 30 minutes.

Notes

  • Toast the pecans first: Spread them on a baking sheet and toast at 350 degrees F for 5 to 7 minutes, then cool and chop for a deeper, nuttier flavor.
  • Use brick-style cream cheese: Full-fat block cream cheese makes a better dough than the whipped or spreadable kind in a tub.
  • Keep the dough cold: If the dough warms up while you shape it, chill it again for 10 minutes so the crusts stay flaky.
  • Do not overfill the cups: About one tablespoon of filling is plenty, and too much will bubble over and glue the tassies to the pan.
  • Grease the pan well: Spray the sides of every cup, because the sugary filling can stick if any spots are missed.
  • Cool them before storing: Warm tassies trap steam in a container and turn the crust soft.
  • Make-ahead friendly: The dough keeps in the fridge for up to two days, and the baked tassies freeze beautifully for up to 3 months.
  • Chocolate variation: Stir 1/4 cup of mini chocolate chips into the filling for chocolate pecan tassies.
  • Flavor variations: Add 1 teaspoon bourbon, 1/4 teaspoon cinnamon, or 1/2 teaspoon orange zest to the filling for a different twist.
  • Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Reheat at 300 degrees F for 5 to 8 minutes to bring back the crisp crust.

Nutrition

Serving: 1tassieCalories: 140kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 23mgSodium: 30mgPotassium: 45mgFiber: 1gSugar: 7gVitamin A: 4IUCalcium: 1mgIron: 2mg
Keyword cream cheese crust, holiday cookies, mini pecan pies, pecan tassies, southern dessert
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