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Pecan Tassies Recipe

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4.7 from 125 reviews

Pecan Tassies are delightful mini pecan tarts with a rich, buttery cream cheese crust filled with a sweet, gooey pecan filling. These bite-sized treats combine a tender, flaky base with a caramel-like center speckled with chopped pecans, perfect for holiday gatherings or an elegant dessert.

Ingredients

For the Crust:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • 3 oz cream cheese, softened

For the Filling:

  • 1 egg
  • ¾ cup packed brown sugar
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ¾ cup finely chopped pecans

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking the tassies evenly.
  2. Prepare the dough: In a mixing bowl, combine the all-purpose flour, softened unsalted butter, and softened cream cheese. Mix until a soft dough forms, then cover and chill in the refrigerator for 30 minutes to firm up the dough for easier handling.
  3. Shape the crust: After chilling, roll the dough into 24 small equal-sized balls. Press each ball into the wells of a mini muffin tin to form a cup shape that will hold the filling.
  4. Make the filling: In another bowl, whisk together the egg, packed brown sugar, melted butter, vanilla extract, and a pinch of salt until smooth. Fold in the finely chopped pecans evenly throughout the filling.
  5. Fill the cups: Spoon the pecan filling mixture into each prepared dough cup, filling nearly to the top but leaving a little space to avoid overflow during baking.
  6. Bake: Place the mini muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the filling is set, slightly puffed, and the crust is lightly golden brown around the edges.
  7. Cool and serve: Remove the tin from the oven and allow the tassies to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before serving, allowing the filling to firm up.

Notes

  • Chilling the dough is essential for easy shaping and to prevent shrinking during baking.
  • Use a mini muffin tin for perfectly sized tassies.
  • Make sure the filling is not overfilled to avoid spills in the oven.
  • Pecan tassies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a richer flavor, toast the pecans lightly before chopping and adding to the filling.

Find it online: https://mealoria.com/pecan-tassies-recipe/