Pecan Nut Tassies Recipe
These homemade pecan tassies are bite-sized mini pecan pies with a tender cream cheese crust and a sweet brown sugar pecan filling. A family recipe I learned from my mom, inspired by her Pampered Chef parties. They're perfect for Christmas cookie trays, holiday parties, and homemade gifts.
Yield: 24
Calories: 132cal
Equipment
- mini cupcake baking tin for 24 mini cupcakes
Materials
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
nutrition values are only an estimate
- 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.
Nutrition
Calories: 132cal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 16mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Vitamin A: 209IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.4mg