Pecan Tassies
Easy Pecan Tassies are melt-in-your-mouth bite-sized mini pecan pies with a buttery crust and crunchy pecans in a sweet, rich, sticky filling.
Servings 24 tarts
Calories 122kcal
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
Calories: 122kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 36mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 208IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.4mg