Pecan Tassie Cookies, also known as Pecan Tarts, are mini pecan pie pastries with a buttery crust that melts in your mouth. These treats are ideal for holiday parties, Christmas baking trays, and gift-giving. These tasty morsels are so quick and easy that they will become a new family tradition.
How to make Pecan Tassies
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. Then 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 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 before using a knife to run the rim of each tassie, and gently remove them to a wire rack to cool.
Helpful recipe tips
- Soften the butter and cream cheese to room temperature.
- Plan ahead 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 too early from the pan. Let them cool for a few minutes, so they do not fall apart.
- 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.
Can you make these tarts with other nuts?
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.
Pecan Tassies
Ingredients
- Dough
- ½ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup all-purpose flour
- Filling
- 1 large egg
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 tablespoon 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
- Soften the butter and cream cheese to room temperature.
- Plan ahead 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 too early from the pan. Let them cool for a few minutes, so they do not fall apart.
- 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.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Catherine Mullin
These are great! I’ve tried a few recipes over the past few days from the recipes that pop up when you Google “Pecan Tassies” for recipe testing for market, but these ones came out the best. Highly recommend
Beth Pierce
Thank you, Catherine! I am glad that you enjoyed them. They are so delcious. I wish I had a couple right now to go with my morning coffee.
Juliane
Ohhh!!! This just looks really good! Can’t wait to give this a try!!
Erin
Such a fantastic treat! Like tasty mini pecan pies. The perfect size, so you don’t have to work out so much.
Erik
These are too cute! Such fantastic flavors, too. 🙂
kushigalu
I love these mini pecan bites. They were amazingly delicious. Thanks for sharing.
Caitlin
These are such a delicious little desserts! Can’t wait to make them again for Christmas!
Beth Pierce
Thanks Caitlin! So glad that you liked them!
Beti | easyweeknightrecipes
These pecan tassies are the perfect little treat!! So incredibly delicious and easy!
katerina @ diethood.com
These are so cute!! The perfect little bite!! YUM!
Katherine
I love these pecan tassies! They’re just like the ones my auntie used to make!
Nikki
These were fantastic. I am going to make them again as they will be the perfect addition to my Holiday dessert table.
Catalina
What a delicious treat! So perfect for the holidays!
Sandra
This is definitely a must try! They’re so good and just perfect Holiday treats!