Easy Pecan Tassies: Bite-Size Pecan Tarts for Christmas
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I learned to make pecan tassies from my mom, who started making them after going to Pampered Chef parties. She’d come home with recipes she’d sampled and couldn’t wait to make at home. These little pecan treats are one of the recipes I remember from that time.
They’re like bite-size pecan pies, but the cream cheese crust has a texture that reminds me of a nut roll. The filling has that sweet, pecan-rich flavor, while the small size makes them easy to serve on a Christmas cookie tray.
I haven’t made these in a while, but I remember thinking after making them, Why don’t I make these more often? That’s exactly how I feel about this pecan tassies recipe: it’s a special little holiday treat that deserves a spot on the dessert table.
Why You’ll Love These Pecan Tassies
- Individual treats: Each tassie is a mini pecan pie-style dessert, easy to add to a holiday platter.
- Cream cheese pastry: The crust has a tender texture that reminds me of a nut roll.
- Classic pecan filling: Brown sugar, butter, vanilla, egg, and pecans make the sweet filling.
- Christmas-ready: These small pecan treats fit neatly on a cookie tray.
Pecan Tassies vs. Traditional Pecan Pie
Pecan tassies are often described as mini pecan pies, but their cream cheese pastry and single-serving size make them a little different from a traditional full-size pie.
| Feature | Pecan Tassies | Traditional Pecan Pie |
|---|---|---|
| Serving size | Bite-size individual tarts | Slices of a full pie |
| Crust | Cream cheese pastry | Traditional pie pastry |
| Pan | Mini muffin pan | Pie plate |
| Best for | Holiday cookie trays and dessert platters | A centerpiece dessert served by the slice |
Pecan Tassies Ingredients
These ingredients make a cream cheese pastry shell and a sweet pecan filling. You’ll find the exact measurements in the recipe card below.
| Ingredient | Purpose | Substitution or note |
|---|---|---|
| Unsalted butter | Adds richness to both crust and filling | Use softened butter for the dough and melted butter for the filling, as directed |
| Cream cheese | Creates the tender pastry crust | Use regular cream cheese for the recipe as written |
| All-purpose flour | Gives the pastry structure | Measure as directed in the recipe card |
| Brown sugar | Sweetens the filling | Packed brown sugar is used in the recipe |
| Egg | Helps set the filling | Use the large egg called for in the recipe |
| Vanilla extract | Adds flavor to the filling | Use the amount in the recipe card |
| Pecans | Provide the signature nutty flavor and texture | Pecan pieces can be used for easier mixing |
How to Make Pecan Tassies
Step 1: Preheat the oven and prepare a 24-cup mini muffin tin as directed in the recipe. Mix the softened butter and cream cheese until blended, then add the flour to make a soft dough.
Step 2: Roll the pastry into small balls and place one in each greased mini muffin cup. Press the center down with your thumb and work the dough up the sides of the cups to form small pastry shells.
Step 3: Mix the melted butter, brown sugar, egg, vanilla, and pecans. Spoon the filling into the shells, keeping it level with the top of each pastry shell rather than overfilling.
Step 4: Bake until the pastry is golden brown. Let the tassies cool for a few minutes, then carefully loosen the edges as needed and remove them from the pan. Follow the exact oven temperature and baking time in the recipe card.
Make-Ahead and Freezing Tips for This Pecan Tassie Recipe
Pecan tassies are convenient for holiday baking because they are small and easy to arrange on a dessert tray. Once cooled, store them in a covered container. If you plan to make them well ahead of time or freeze them, use a freezer-safe container with layers separated by parchment paper. Thaw before serving; the texture may be a little different than when freshly baked.
Melissa’s Tips for the Best Pecan Tassies Recipe
- Shape the crust carefully. The recipe calls for pressing each dough ball into the mini muffin pan with your thumb, forming a small shell up the sides.
- Watch the filling level. Keep the filling level with the pastry shell instead of going over the edge.
- Allow a short cooling period. The recipe directs you to cool the tassies for a few minutes before loosening them from the pan.
- Enjoy that special crust. One reason I remember these so fondly is that the pastry reminds me of the texture of a nut roll.
Pecan Tassies Recipe FAQs
More Christmas Cookies You’ll Love
I’d Love to Hear From You
If you make this recipe, I’d love to hear what you think! Please leave a star rating and comment below to let me know how it turned out. I love hearing from you, and your ratings help other readers find and enjoy the recipe, too!
If you make this recipe, I’d love to know how your pecan tassies turned out! Leave a star rating and a comment below to share your experience.
Pecan Nut Tassies Recipe
Pecan Nut Tassies Recipe
Equipment
- mini cupcake baking tin for 24 mini cupcakes
Ingredients
Shell
- ½ cup unsalted butter softened
- 3 oz. cream cheese softened
- 1 cup all-purpose flour
Filling
- 2 Tbsp. unsalted butter melted
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup pecan halves
Instructions
- Preheat the oven to 350°F. Grease a 24-cup mini muffin pan.
- In a mixing bowl, beat the softened butter and cream cheese until well combined.
- Add the flour and mix until a soft dough forms.
- Roll the dough into 1-inch balls. Place one ball into each prepared mini muffin cup.
- Using your thumb or a tart tamper, press each dough ball into the bottom and up the sides of the muffin cup to form a small pastry shell.
- In a separate bowl, combine the melted butter, brown sugar, egg, vanilla extract, and pecans. Mix until well combined.
- Spoon the pecan filling into each pastry shell, filling just to the top of the shell. Avoid overfilling.
- Bake for 20–25 minutes, or until the pastry is golden brown.
- Let the pecan tassies cool in the pan for a few minutes.
- Carefully run a thin knife around the edges to loosen any filling that has stuck to the pan. Gently remove the tassies, inverting the pan if needed, and allow them to finish cooling.
Notes
- Cream Cheese: Use softened cream cheese and butter for the pastry dough so they blend together easily.
- Shaping the Crust: Use your thumb or a tart tamper to press the dough into the mini muffin cups, working it evenly up the sides.
- Don’t Overfill: Spoon the pecan filling just to the top of each pastry shell. Overfilling can cause the filling to spill over and stick to the pan.
- Removing from the Pan: Let the tassies cool for a few minutes, then gently loosen the edges with a thin knife before removing them.
- Make Ahead: These are a great option for holiday baking. Let them cool completely before storing in an airtight container.
