Description
This Easy Pecan Tassies recipe features tender cream cheese pastry cups filled with a rich, buttery pecan filling. These bite-sized tarts are perfect for holiday gatherings or anytime you crave a sweet, nutty treat. With a simple dough chilled and shaped into mini tart shells, then filled with a luscious mixture of brown sugar, butter, vanilla, and pecans, these tassies bake to golden perfection with a delightful balance of flaky crust and gooey center.
Ingredients
Scale
Dough
- 3 ounces (85 g) cream cheese, softened
- 1/2 cup (114 g) unsalted butter, softened
- 1 cup (125 g) all purpose flour
Filling
- 1 egg
- 3/4 cup (165 g) brown sugar, packed
- 1 tablespoon (14 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (73 g) coarsely chopped pecans
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened cream cheese, unsalted butter, and all purpose flour until a uniform dough forms. Wrap the dough tightly in plastic wrap and refrigerate for one hour to chill and firm up, making it easier to shape.
- Shape the Crusts: After chilling, divide the dough into 1-inch balls. Press each ball evenly into the bottom and up the sides of a greased mini muffin pan, creating small pastry cups ready for filling. Set aside while you prepare the filling.
- Mix the Filling: In a separate bowl, beat together the egg, packed brown sugar, softened butter, vanilla extract, and salt until the mixture is smooth and well combined, forming the sweet, buttery pecan filling.
- Assemble the Tassies: Evenly distribute the coarsely chopped pecans among the prepared pastry cups. Spoon about one teaspoon of the filling mixture over the top of the pecans in each cup, ensuring the nuts are covered. Chill the assembled pan briefly in the refrigerator while you preheat the oven.
- Bake: Preheat the oven to 325°F (163°C). Place the filled mini muffin pan in the oven and bake for 25 minutes, or until the filling is set and lightly golden on top, indicating the tassies are perfectly baked.
- Cool and Serve: Remove the pan from the oven and allow the tassies to cool in the pan for 15 minutes. Carefully lift them out once they have set slightly. Serve warm or at room temperature, ideal for snacking or dessert.
Notes
- Ensure the cream cheese and butter are softened to room temperature to help the dough come together smoothly.
- Chilling the dough is essential for easier handling and to prevent shrinking during baking.
- Press the dough evenly into the mini muffin cups to avoid thin spots that might break when removing.
- You can toast the pecans lightly before adding for an extra nutty flavor, if desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
