Pecan Tassies, also known as Pecan Tarts, are mini pecan pie pastries with a buttery crust that melts in your mouth. These tasty morsels are so quick and easy that they will become a new family tradition.
These treats are ideal for holiday parties and gift-giving. I love to include them on my Christmas baking trays with Andes mint cookies, chocolate crinkle cookies, and magic cookie bars.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted. If using salted butter, omit the added salt.
- Cream cheese: Use the full fat for best results
- Vanilla extract: The pure stuff, please
- Chopped pecans: Try almonds, walnuts, peanuts, cashews, macadamia nuts, or pistachios. Or better yet, use a mixture of nuts for more flavor.
How to make Pecan Tassies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Use a stand mixer with the paddle attachment or a handheld electric mixer on medium speed to beat the butter and cream cheese until smooth. While that is beating, whisk the flour and salt. Turn the mixer to low and add the flour mixture in several increments. Beat until the dough pulls into a ball. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
Roll the dough into about 3/4-inch balls. Gently press the balls into and up the sides of a well-greased mini muffin pan. Sprinkle a teaspoon of chopped pecans into each muffin cup. Lightly beat a large egg in a medium bowl. Add the brown sugar, vanilla extract, melted butter, and salt to the bowl with the egg and whisk to combine. Spoon the mixture evenly into the tarts and sprinkle with the remaining chopped pecans.
Bake for about 20 minutes or until the filling is puffy and the crust is lightly browned. Let them cool in the pan for about 15 minutes, then use a knife to run the rim of each tassie and gently remove them to a wire rack to cool.
Preparation Tips
- Plan so you have time to refrigerate the dough.
- Spray the mini muffin tin generously with nonstick baking spray or shortening.
- Chop those pecans finely. These are small tarts, so you don’t want any big pieces.
- Don’t try to remove the tarts from the pan too early. Let them cool for a few minutes so they don’t fall apart.
Store and Freeze
Store the tassies in an airtight container at room temperature for up to a week. To freeze, first, cool completely. Then, store in a sturdy freezer container with parchment paper between the layers. Freeze for up to 2 months. Thaw in the fridge overnight. They can also be flash-frozen.
Frequently Asked Questions
You certainly can, although they will not be “Pecan Tassies.” Try almonds, walnuts, peanuts, cashews, macadamia nuts, or pistachios. Or better yet, use a mixture of nuts for more flavor.
Yes but the mini chips are best. You can also add chopped raisins, dried cranberries or cherries.
Pecan Tassies
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup all-purpose flour
- ¼ teaspoon salt
Pecan Filling
- 1 large egg
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter melted
- ⅛ teaspoon kosher salt
- ⅔ cup finely chopped pecan
Instructions
- Use a stand mixer with the paddle attachment or a handheld electric mixer on medium speed to beat the butter and cream cheese until smooth. Turn the mixer to low and add the flour in several increments. Beat until the dough pulls into a ball. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees and spray a mini muffin pan generously with baking spray.
- Roll the dough into about 3/4-inch balls. Gently press the balls into and up the sides of the prepared pan. Sprinkle about a teaspoon of chopped pecans into each tart hole.
- Lightly beat the egg in a medium bowl. Add the brown sugar, vanilla extract, melted butter, and salt to the bowl with the egg and stir to combine. Spoon the mixture evenly into the tarts and sprinkle with the remaining chopped pecans.
- Bake for 20-23 minutes or until the filling is puffy and the crust is lightly browned. Let them cool in the pan for about 15 minutes before using a knife to run the rim of each tassie, and gently remove them to a wire rack to cool.
Notes
- Plan so you have time to refrigerate the dough.
- Spray the mini muffin tin generously with nonstick baking spray or shortening.
- Chop those pecans finely. These are small tarts, so you don’t want any big pieces.
- Don’t try to remove the tarts from the pan too early. Let them cool for a few minutes so they don’t fall apart.
Nutrition
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Michelle Williams
These are so delicious, I love how small they are and they were perfect for our small dinner party. I love baking this time of year.
Beth Pierce
Me too, Michelle!
Rosey
I love a little pecan sweet treat. I think the only time of year I seek them out is the holidays. I guess I associate them with Christmas. 🙂
Juney
I have never heard of these desserts before, but they look like so much fun to eat. Thank you for sharing your recipe.
Beth Pierce
Thanks, Juney! Enjoy!