Description
Pecan Tassies are delightful mini pecan tarts with a soft cream cheese crust and a rich, sweet filling. Perfect for holiday gatherings or anytime you want a bite-sized, buttery dessert with a nutty crunch.
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 smooth and creamy. Gradually add the flour, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up.
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Shape the Crust: Divide the chilled dough into 24 equal pieces. Roll each piece into a small ball and press each into the muffin tin cavities to form a small cup shape that will hold the filling.
- Make the Filling: In a medium bowl, whisk together the egg, brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Assemble the Tassies: Place a small amount of chopped pecans into each crust-lined muffin cavity, then fill each about two-thirds full with the brown sugar filling mixture.
- Bake: Bake the tassies in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown. Allow the pastries to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter and cream cheese are softened to room temperature to ensure a smooth dough.
- Chilling the dough helps prevent shrinking while baking.
- Greasing the mini muffin tin well will make it easier to remove the tassies.
- Check the tassies towards the end of baking to avoid over-browning.
- Store leftovers in an airtight container at room temperature for up to 3 days.
