These homemade Pecan Tassies are sweet little pecan pies but only in a smaller size. You will love the buttery and flaky cream cheese pastry crust and the gooey golden pecan filling that is totally luscious.
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These classic tarts are always favorite treats and one of the most requested desserts to bring to parties. Made in a mini-muffin tin, these bite-sized tassies are quick and easy to make and the perfect bite-sized dessert.
These tarts are always on my holiday table for Christmas and Easter desserts, but I have been known to make them in the middle of summer. Since they freeze well, you can make them ahead of time, keep them in the freezer and pull a few out when you are craving a sweet treat.
Why I Like These Nut Tarts
- These tarts are really the perfect dessert; you can pick them up to eat, no fork required.
- They look impressive on a dessert table; pile them up on a platter.
- These classic tarts are everyone’s favorite, and they make the perfect dessert gift year-round.
Baking with Pecans
- If you love baking with pecans, this easy Pecan Pie with Bourbon is like the classic pie, but with a flavor upgrade.
- When was the last time you made a batch of blondies? I think these cookies are so underrated, and once you try these easy-to-make Brown Butter Blondies, you will understand my thoughts.
- Bake these Pecan Thumbprint Cookies and fill them with your favorite jam.
- My favorite yeast bread has swirls of pecans. Bake a loaf of this Nutmeg and Pecan Braided Bread; it’s quick to make and delicious to eat.
Pecan Tassies Ingredients
For the Crust
- Unsalted Butter
- Cream Cheese
- All-purpose Flour
For the Filling
- Large Eggs
- Brown Sugar – You can use light or dark brown sugar or make homemade brown sugar for a fresh flavor.
- Salt
- Vanilla – Make sure to buy high-quality vanilla, or make your own vanilla using your favorite beans.
- Chopped Pecans
How to Make Pecan Tassies
Step 1. In the bowl of your stand mixer with the paddle attachment, beat the butter and cream cheese together on high until creamy, about 1 minute.
Step 2. Add the flour and beat on medium speed until a soft dough begins to come together, about 3 minutes.
Step 3. Divide the dough into 24 balls. Press 1 ball into each cup in the muffin tin and use a tart tamper to form the dough into a little cup. When forming the sides of your dough cup, it is best to go slightly above the edge of the pan.
Pro Tip
If you don’t have a tart tamper, roll the dough out on a floured surface, cut out circles, and press the circles into the muffin pan. You can also use your fingers or a spoon to form the dough into a cup.
Step 4. In a medium mixing bowl, stir together the melted butter, brown sugar, egg, vanilla extract, and salt until combined. Stir in the finely chopped pecans.
Step 5. Divide the pecan filling evenly among the 24 tart shells, filling each about three-quarters full. Leave a little room at the top because the filling will bubble and rise as it bakes. Avoid spilling the filling over the pastry edges.
Step 6. Bake for 20-25 minutes. The crust will be golden, and the filling will appear a little crispy on top. Cool in the pan for 6-7 minutes, then move them to a cooling rack to cool completely.
More One Hot Oven’s favorite bite-sized treats
- Quick and Easy Jam Tarts are made with a simple pie dough, or even leftover pie dough, and filled with your favorite jam.
- Sweet Cherry Handpies – no fork is required to eat these handheld pies.
- Mini Swiss Cheese Quiche are perfect for breakfast, brunch, or even lunch.
- Apricot Puff Pastry Pinwheels have just four ingredients, all rolled up in buttery puff pastry.
- Baked Cheese Crackers are made with Cotswold cheddar cheese and make a great addition to your cheese board.
- Pears & Asiago Cheese Pinwheels are tasty bite-sized appetizers filled with fruit and cheese wrapped in puff pastry.
FAQ’s
These tarts are totally freezable so that you can make them ahead of time. Let the baked tarts cool completely, then store them in an airtight container for up to 3 months. To serve, let them thaw at room temperature.
You can freeze the extra filling for later use in many different desserts.
1. Add the leftover filling to ice cream for a rich butter pecan flavor.
2. When making brownies, mix the pie filling into the batter or pour it on top of it and bake.
3. If you love bread pudding, add the leftover filling to the unbaked pudding and bake.
Most likely, the pecan pie filling has overflowed the pastry dough while baking and dripped down the sides of the pan. To keep this from happening, try these tricks.
1. Don’t overfill the tart shell
2. Lightly grease the muffin pan before adding the tart dough
3. As soon as the tarts come out of the oven, run a knife around the edges to loosen them.
4. Use a non-stick mini muffin pan.
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Recipe
Classic Pecan Tassies
Ingredients
Tart Shells
- ½ cup butter softened
- 3 ounces cream cheese softened
- 1 cup all purpose flour
Pecan Filling
- 2 tablespoons butter melted
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup pecans finely chopped
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- In the bowl of your stand mixer, beat the butter and cream cheese together on high until creamy, about 1 minute.½ cup butter, 3 ounces cream cheese
- Add the flour and beat on medium speed until a soft dough begins to come together, about 2- 3 minutes.1 cup all purpose flour
- Divide the dough into 24 equal pieces and roll each piece into a ball. Place one ball in each mini muffin cup.
- Using your fingers, a spoon, or a tart tamper lightly dusted with flour, press the dough across the bottom and up the sides of each cup. Bring the dough slightly above the rim to form a small pastry shell.
- Once that is done, set aside and start on the filling. In a medium mixing bowl, stir together the melted butter, brown sugar, egg, vanilla extract, and salt until combined. Stir in the finely chopped pecans.2 tablespoons butter, ¾ cup brown sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup pecans, ⅛ teaspoon salt
- Divide the filling evenly among the 24 pastry shells, filling each about three-quarters full. Do not overfill, as the filling will bubble and rise while baking.
- Bake for 20–25 minutes, or until the pastry is golden brown and the pecan filling appears set, with a lightly crisp top.
- Let the tassies cool in the pan for about 6–7 minutes. Gently loosen the edges with a thin knife if necessary, then transfer to a wire rack to cool completely.
Notes
Recipe Notes
- Sticky dough: The cream cheese pastry is soft and can be sticky. Lightly flour your fingertips or tart tamper to make shaping easier.
- Don’t overfill: Keep the filling inside the pastry shells. If it spills over the edges, the sugar can bake onto the muffin pan and make the tassies difficult to remove.
- Make ahead: Cool the baked tassies completely before freezing in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Pan size: Use a standard 24-cup mini muffin pan, not a regular-size muffin pan.
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Nutrition
First published Nov. 24, 2018, last updated Nov. 3, 2026 for better readability.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven, sharing sweet and savory, family-friendly recipes for your cooking and baking inspiration.
My family loved this! Perfect bite-size and delicious. This recipe will be a permanent fixture on my holiday menus.
Glad you made the recipe. It’s been a permanent recipe for me too ever since I started making these tarts.
Can these be frozen?
Yes, once baked and cooled, put the tassies ina freezer container. I do this for everytime I make them just so I can have a treat later.
Yes, these freeze very well.
Taking to a part tomorrow evening. Do I need to refrigerate these overnight?
There is no need to refrigerate these tassies.
I used silicone mini muffin pans and omg, so easy. No need to grease as they pop out easily even if the filling spills out. Also, I used a wooden tamper dipped in flour to press the dough and it worked great! Took minutes to do all the dough. Great recipe!
Those silicone muffin liners are a game changer. Literally, nothing sticks to them.
These came out really dry. Nothing gooey in the filling whatsoever. Very disappointing
Not sure what happened, I have been making these tasssies with this recipe for years and they always come out with a gooey filling.
I am concerned about that too. There was so much filling leftover so as not to overfill. We will see. In the oven now.
Thanks for your feedback! You definitely don’t want to overfill the little tart shells, since the filling will bubble up as they bake. I hope your pecan tassies turned out beautifully and that you enjoyed them!
I’ve been making tassies since I was in high school (in the sixties!) My family expects them every year! My recipe was in 300 Years of Carolina Cooking.
They have the taste of pecan pie but not as rich.
My family is the same, they always want a batch of tassies.
delicious and easy, I chilled my dough for about 25 minutes, and really “floured” up my tamper, made it much easier to get the little muffin cup filled! great tips ou provided also!