Classic Pecan Tassies

Here they are, one of my favorite treats and one of the most requested desserts to bring to parties. These homemade Pecan Tassies are sweet little pecan pies but only on the smaller size. Take one bite and you will see what I am talking about, the crust is buttery and flaky and the golden pecan filling is totally luscious.

Bite-sized sweet tarts with a caramel-pecan filling

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A little tassie history

 Just in case you were wondering

A tassie is a very cute name for a miniature pie or tart originating in the 1700s in the south.  The difference between pecan tassies and pecan pie is the tassies are made with brown sugar instead of corn syrup.

My mother wrote out this recipe for me over 40 years ago, (does anybody write out recipes anymore),  and I remember the first time she made these. Isn’t it amazing how food and memories go together?

I love hearing how someone’s grandma made gingerbread men every year for Christmas, or how a great aunt made the most amazing bread.  Old recipes from years ago are meant to be remade and cherished.

You will be everybody’s favorite baker when you serve these sweet little bite-sized pies

Ingredients

• Butter
• Cream Cheese
• Flour
• Eggs
• Brown Sugar
• Salt
• Chopped Pecans

How to make the flaky tart dough

Step 1. In a medium-sized bowl mix, the room temperature butter, and cream cheese until well combined. A mixer or kitchen-aide works well for this, or this can be done by hand with a heavy wooden spoon.

Step 2. With the mixer on medium-low speed mix in the flour and mix just until the flour is incorporated.  Wrap the dough in plastic wrap and place in the refrigerator for 15 minutes to chill.

How to make the filling

Step 3. While the dough is chilling make the filling. In a medium bowl beat the eggs with a fork then add the brown sugar, melted butter, salt, and vanilla. Mix until everything is combined.

How to make and fill the tart shells

Step 4.  Roll the chilled dough into 48 balls and place the balls into a miniature muffin tin.

Step 5. Using a floured tart dough tamper press down on the dough balls to create a well in the muffin cups. You can also use your fingers to press the dough into the muffin cups. Occasionally you may need to dip the tamper into flour to keep the dough from sticking to the tamper.

Step 6. Add a sprinkling of chopped pecans to the bottom of each tart. If you buy whole pecans or pecan halves chop them down fairly small. Using a simple food chopper makes this easy to do. You can also use a chef’s knife to chop the pecans.

Step 7. Add the filling to each tart, filling to ⅔ full. You can either spoon in the filling or pour the filling into a measuring cup and pour it in.

Step 8. Top each tart with chopped pecans and bake in a 350 degree F oven for 25-30 minutes.

Step 9. Let the tarts cool for about 15 minutes and remove from the pan.  You may need to run a knife around the edge of the tart to loosen it.  Sometimes the filling cooks over the top of the dough and make the edges of the pan sticky.

Step 10. Store the tarts in an airtight container, they will keep well for several days.

Why I like the tassies

• 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 for any time of the year

More One Hot Oven favorite bite-sized treats

Quick and Easy Jelly Roll Tarts   

Sweet Cherry Handpies

Mini Swiss Cheese Quiche

Apricot Puff Pastry Pinwheels

Cotswold Cheese Crackers

Pears & Asiago Cheese Pinwheels

Tools for making pecan tassies

Since this pecan tassie recipe makes 48 tassies it’s nice to have a  48 cup muffin tin. Another solution to make baking fast is to use two 24 cup mini muffin tins.

The tart dough tamper is one of my favorite kitchen tools, to make shaping the dough quick and easy.

This simple food chopper comes in handy for nuts and fruits.  Just in case you have whole pecans this chopper will help you out, no electricity required.

I love how simple family recipes hold fond memories that last generations

Once you pop the tassies out of the pan they are ready to eat.  I will warn you they are totally addicting and I have learned to hide these or else everyone will eat them before my parties.   Today I made a batch just for us to eat and enjoy with our tea.

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About 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 both sweet and savory recipes with all my baking friends.