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
- Cream Cheese
- Brown Sugar
- 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 2/3 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
Tools for making pecan tassies
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
Classic Pecan Tassies
Pecan Tassie Crust
- 1 cup butter softened
- 6 oz cream cheese softened
- 2 cups AP, flour
Pecan Tassie Dough
- In a mixing bowl, add the softened butter and the softened cream cheese and beat together on medium speed. You can also do this using a wooden spoon.
- Add in the flour and mix 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 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 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
- Spoon or pour in the filling into the tart dough to 2/3 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.
- 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.
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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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.