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 dessert, but I have been known to make them in the middle of summer. And, since these tarts freeze well you can make them ahead of time, and you can keep the tarts in the freezer and pull a few out when you are craving a sweet treat.
What are pecan tassies?
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 usually made with brown sugar instead of corn syrup.
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 for any time of the year
Baking with pecans
If you love baking with pecans, this easy Pecan Pie with Bourbon, it's just like the classic pie but just taken up a notch in flavor.
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. These blondies are made with Lyle's Golden Syrup which gives these slices the perfect sweetness and caramel flavor.
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.
Three ingredients for the crust
- Cream Cheese
Five ingredients for the filling
- Brown Sugar
- Chopped Pecans
How to make the flaky tart dough
Step 1. In a medium-sized bowl, mix the room-temperature butter and room-temperature 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. Add the flour to the bowl, and with the mixer on medium-low speed, mix just until the flour is incorporated. Wrap the dough in plastic wrap and place it 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 no-stick muffin tin.
Step 5. For these tarts, a tamper tool will be your best friend. Using a floured tart dough tamper, press down on the dough balls to create a well in the mini 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.
If you don't have a tart tamper, you can roll the dough out on a floured surface and cut out circles, then press the circles into the muffin pan.
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 reasonably 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 them 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 makes the edges of the pan sticky.
Step 10. Store the tarts in an airtight container; they will keep well for several days.
Once you pop the tassies out of the pan, they are ready to eat. I will warn you they are addicting, and I have learned to hide them or else everyone will eat them before my parties.
Today, I made a batch just for us to eat and enjoy with our tea.
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 these crackers 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.
These tarts are totally freezable so you can make them ahead of when you need them. Just let the baked tarts cool completely and store in an airtight container for up to three months. To serve, let thaw at room temperature
You can freeze the extra filling to use later for many different desserts.
1. Add the leftover filling to ice cream, for a rich butter pecan flavor.
2. When making brownies either mix the pie filling into the batter or pour it on top of the batter 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.
- 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.
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 is required.
- The tart dough tamper is one of my favorite kitchen tools, to make shaping the dough quick and easy.
I love how simple family recipes hold fond memories that last generations
More great recipes
Classic Pecan Tassies
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Pecan Tassie Dough
- In a mixing bowl, add the softened butter and the softened cream cheese and mix with an electric mixer on medium speed. You can use a handheld mixer or a kitchen aide mixer.
- Add in the flour and mix on medium speed until just combined. Turn the dough onto a piece of plastic wrap and wrap tightly and chill in the refrigerator for 15 minutes.
Pecan Tassie FIlling
- In a medium-sized bowl, add the eggs and lightly whisk.
- Mix in the brown sugar, melted butter, salt, and vanilla.
Making the Pecan Tassies
- Divide the dough into 48 balls and place the balls in the mini muffin tins.
- Using the tart dough tamper, press the tamper into each dough ball to create the crust. Press just enough for the dough to come up to the edge of the tart pan. You will have to occasionally, dip the dough tamper into flour to keep from sticking.
- If you are using pecan halves make sure to chop them into small pieces using a food chopper or you can chop the pecans with a knife.
- Sprinkle each tart dough shell with chopped pecans, just enough to fill the bottom of the shell.
- Spoon or pour in the filling into the tart dough to ⅔ full, then top with more pecans.
- Bake at 350 degrees for 25-30 minutes. When the tassies are done, let sit for 5 minutes then run a knife around the edges of the tart pan to release the tarts.
- Store the tarts in a sealed container for several days.
- Once the tassies are baked and cooled they can be frozen. Place the tassies in a sealed plastic container and freeze for several months. Let thaw before eating.
First published Nov. 24, 2018, last updated Sept. 6, 2021
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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.