These bite-sized Pecan Tassies are the perfect holiday treat! With a buttery pastry crust and sweet, gooey, crunchy pecan filling, they are sure to be a hit at any gathering.
Pecan Tassies
Pecan tassies are the cutest little cross between shortbread cookies and pecan pie. They're made in a mini muffin tin with a buttery shortbread cookie crust and filled with gooey pecan pie filling. They look like little mini pecan pies, and they taste just as good!
The crunch of pecans in a gooey brown sugar filling, nestled in a buttery pastry shell is encapsulated in each bite-sized treat! They're easy to make and make ahead, with no extra chilling or pre-baking required! Add these mini-pies to your holiday cookie tray or dessert table for a crowd-pleasing sweet indulgence.
What Are Pecan Tassies?
A "tassie" is a Scottish word that refers to a small cup. These cute edible cups can be filled with a sweet or savory filling, for a bite-sized treat or appetizer.
Pecan tassies specifically are tassies, or small edible pastry cups, filled with pecan pie filling. Yes, that super gooey, sweet pie with crunchy pecans can be a bite-size treat!
Variations
- Filling - Any baked pie filling can be added to these pastry shells, including pumpkin, apple, and more!
- Pecans - Pecans are called for in the recipe, but you can use your favorite nuts. I recommend another soft nut such as walnut or cashew.
- Mini chocolate chips - Reduce pecans to ⅔ cups and add ½ cup mini chocolate chips for an extra chocolatey experience.
How to Get Pecan Tassies Out of the Pan
If you have a nonstick mini muffin pan, this should be pretty easy. Just scrape a butter knife along the outside of the shell and gently lift them out.
If your pan is not nonstick, be sure to butter generously before adding your dough. Then use the same butter knife technique to get the pecan tassies out.
More Holiday Tray Treats Recipes You'll Love
- Pecan Snowball Cookies - Festive buttery little cookie balls studded with sweet crunchy pecans and rolled in powdered sugar, making them look like edible snowballs.
- Peanut Butter Blossoms - A super moist and chewy peanut butter cookie adorned with a chocolate Kiss.
- Fudge Butter Cookie Pinwheels - One of my all time favorite cookies! A delicate butter cookie dough swirled with fudge, sliced, and then baked to perfection with gooey fudge and crisp edges.
- Peanut Butter Buckeyes - These classic chocolate dipped peanut butter balls are a holiday family favorite that are great for cookie trays, and a true crowd pleaser.
- Southern Pecan Pie Bars - Gooey brown sugar pecan filling on a buttery shortbread crust with crispy pecans.
Pecan Tassies Video
Pecan Tassies
Ingredients
- 1 cup butter room temperature
- 6 ounces cream cheese room temperature
- 2 cups all-purpose flour
For the Pecan Filling
- 1¼ cups brown sugar
- 2 large eggs
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 350°F. Grease mini tart pans or mini muffin pans.
- To a large mixing bowl, add butter and cream cheese. Beat until smooth.
- Add flour to butter mixture, one cup at a time, beating until combined.
- Roll dough into ¾-inch balls and press into the bottom and sides of prepared pan like a little crust. Be sure the sides or bottom are not pressed too thin or the filling will ooze out. Set aside.
- In a separate large mixing bowl, add brown sugar, eggs, butter, vanilla, and salt. Whisk until combined.
- Add pecans and stir to combine.
- Spoon or pipe pecan mixture into dough cups until each crust is ⅔ full.
- Bake in the 350°F oven for about 15 to 18 minutes, until crust is golden brown and filling has puffed up.
- Let cool in the pans briefly for 5 to 10 minutes before carefully transferring them onto a wire rack to cool completely.
Notes
- If your dough is very tacky after combining, chill while you make the filling. Then complete step 4 when the filling is ready. Try not to chill if possible as chilling makes the dough puffier when baked.
- Storage: Store in an airtight container between layers of parchment paper. They will keep 1 week at room temperature or 2 weeks in the refrigerator.
- Freezer Instructions: Allow tassies to cool completely. Then transfer to an airtight container, and lay flat between layers of parchment paper. Freeze for up to 3 months. Thaw on the counter overnight before serving.
Nutrition
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