Welcome to the ultimate Pecan Tassies Recipe, your new go-to for holiday gatherings and sweet cravings. These miniature pecan pies boast a rich, gooey, brown sugar filling and crunchy pecans, all nestled in a uniquely tender, flaky cream cheese crust. They capture all the magic of a classic pecan pie in a delightful two-bite treat. If you’re looking for an impressive yet surprisingly simple dessert for Thanksgiving, Christmas, or any special occasion, you’ve found it.
This Pecan Tassies Recipe is designed to be foolproof, guiding you through each step to ensure perfect results every time. Forget store-bought desserts; these homemade tassies will be the star of your cookie platter.
What Are Pecan Tassies?
Pecan Tassies are essentially mini pecan pies. The name “tassie” is Scottish for “little cup.” What sets them apart is their distinctive crust, which is made with cream cheese and butter rather than a traditional pastry dough. This creates a crust that is wonderfully rich, tender, and almost cookie-like, providing the perfect vessel for the sweet, nutty filling.
Why You’ll Love This Pecan Tassies Recipe
- The Perfect Crust: Our cream cheese pastry is incredibly easy to work with and bakes into a flaky, tender crust that melts in your mouth.
- Rich & Gooey Filling: The filling strikes the perfect balance of sweet caramel notes from brown sugar, toasted pecans, and a hint of vanilla.
- Holiday Favorite: These are a classic for a reason! They are a staple on holiday cookie trays and a guaranteed crowd-pleaser. For another festive treat, you have to try these Twisted Christmas Cookies.
- Make-Ahead Friendly: You can prepare the dough or even the fully baked tassies in advance, making holiday prep a breeze.
Ingredients You’ll Need
This recipe uses simple, common ingredients to create something truly special. Here’s what you’ll need to gather:
For the Cream Cheese 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 balances the richness of the butter and cream cheese.
For the Pecan Filling:
- Egg: One large egg binds the filling together.
- 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: A teaspoon of pure vanilla extract enhances all the other flavors.
- Salt: Just a pinch to balance the sweetness.
- Pecans: Finely chopped pecans are the star of the show!
Step-by-Step Instructions
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, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy. Gradually add the flour and salt, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour, or until firm.
Step 2: Shape the Tassies
Preheat your oven to 350°F (175°C). You’ll need an ungreased 24-cup mini muffin tin. Once the dough is chilled, divide it into 24 equal-sized balls (about 1 tablespoon each). Place one ball into each mini muffin cup. Use your fingers or a small tart tamper to press the dough evenly into the bottom and up the sides of each cup, forming a small tart shell.
Step 3: Prepare the Pecan Filling
In a separate bowl, whisk the egg, brown sugar, melted butter, vanilla extract, and salt until well combined. Stir in the finely chopped pecans. Spoon about 1 to 2 teaspoons of the filling into each unbaked pastry shell. Be careful not to overfill them, as the filling will puff up slightly while baking.
Step 4: Bake to Perfection
Place the mini muffin tin in the preheated oven and 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 Perfect Pecan Tassies
- Chill the Dough: Do not skip chilling the dough! This step is crucial for making the dough easy to handle and for achieving a tender, flaky crust.
- Don’t Overmix: Whether making the dough or the filling, mix until the ingredients are just combined. Overmixing the dough can develop the gluten in the flour, resulting in a tough crust.
- Toast the Pecans: For an even deeper, nuttier flavor, lightly toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the filling. Let them cool first!
- Uniform Shells: Try to press the dough into uniform thickness. This ensures all the tassies bake evenly.
Flavor Variations
While the classic Pecan Tassies Recipe is a true delight, you can easily customize it. Here are a few ideas:
- Bourbon Pecan Tassies: Add one tablespoon of your favorite bourbon to the filling for a warm, spirited kick.
- Chocolate Chip Pecan Tassies: Sprinkle a few mini chocolate chips into the bottom of each crust before adding the filling. It’s a delicious surprise, much like in this Chocolate Chip Cookie Pie.
- Spiced Tassies: Add 1/4 teaspoon of ground cinnamon or a pinch of nutmeg to the filling for a warm, spiced flavor.
Storing Your Pecan Tassies
Pecan tassies store beautifully, making them an excellent make-ahead dessert. To store them, place the completely cooled tassies in an airtight container. They can be refrigerated for up to one week. For longer storage, you can freeze them for up to 3 months. Thaw them in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Yes, pecan tassies freeze exceptionally well. Allow them to cool completely, then place them in a single layer in a freezer-safe airtight container. They can be frozen for up to 3 months. Thaw them in the refrigerator or at room temperature before serving.
Yes, because the filling contains eggs, it is best to store pecan tassies in an airtight container in the refrigerator. They will stay fresh for up to one week.
A well-made cream cheese crust has enough butter not to require greasing the pan. However, the key is to let them cool for only about 5 minutes in the pan before removing them. This allows them to set slightly but not so long that the sugary filling hardens and sticks. Running a thin knife around the edge can also help release them easily.
A runny filling is usually caused by underbaking. Ensure the tassies bake long enough for the center to set completely. The filling should not jiggle when you gently shake the pan. Also, ensure your ingredient measurements, especially for the egg and brown sugar, are accurate.
More Dessert Recipes You’ll Love
If you enjoyed this recipe, you’re sure to love some of our other dessert favorites. For a no-bake option that’s always a hit, try this No-Bake Peanut Butter Lush. Or, for a decadent and fudgy treat, our Butterscotch Brownies are a must-try. Finally, for a fruity delight, these Raspberry Cheesecake Truffles are simply divine.
The Ultimate Pecan Tassies Recipe
Pecan Tassies Recipe (The Ultimate Holiday Treat)
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until smooth.
- Gradually add the flour and salt, mixing on low speed until just combined. Do not overmix.
- Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
- Preheat oven to 350°F (175°C).
- Divide the chilled dough into 24 equal balls (about 1 tbsp each).
- Press one dough ball into the bottom and up the sides of each cup in a 24-cup mini muffin tin.
- In a separate bowl, whisk together the egg, brown sugar, melted butter, vanilla, and salt.
- Stir in the chopped pecans.
- Spoon about 1-2 teaspoons of filling into each pastry shell. Do not overfill.
- Bake for 20-25 minutes, until the crust is golden and the filling is set.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store cooled tassies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
We hope you love this Pecan Tassies Recipe as much as we do! It’s a timeless classic that brings warmth and sweetness to any occasion. If you try it, please leave a comment below and let us know how it turned out. We’d also love for you to share your creations on Pinterest!
