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Treat your sweet tooth with these delectable pecan tassies! These bite-sized treats are a combination of a shortbread cookie and a pecan pie, making them the perfect mini indulgence.
Anyone who loves pecan pies will love pecan tassies! These bite-sized treats are the perfect way to enjoy a mini version of the classic dessert without having to make an entire pie. They are just as buttery and nutty as your favorite pecan pie but come in a small package that makes them perfect for sharing or having multiples of.
Whether you’re looking for a decadent dessert for an event or just want to satisfy your sweet tooth, pecan tassies are sure to delight! Plus, they require minimal effort to put together – all the deliciousness without any hassle. Who wouldn’t want that during the holidays?
What is a pecan tassie?
Pecan tassies have been popular in the United States since the early 1900s. Their origin is often attributed to the Pecos Indians, who used crushed pecans and cornmeal in their traditional cooking. The modern version of this recipe has evolved over time, with adaptations being made to suit different tastes. Today’s version typically includes a combination of butter, flour, and brown sugar to create the pastry base before being filled with chopped pecans. The tassies are then baked until golden brown and served warm – perfect for any occasion!
Why is it called a pecan tassie?
Pecan tassies are aptly named, as they are made with chopped pecans and baked in small tart-like shells. The word “tassie” is derived from the French word for “small cup” or “cupcake”, which perfectly describes their size and shape. Pecan tassies are often referred to as “mini pecan pies”, due to their similarity in flavor and texture. Their small size makes them the perfect bite-size dessert – just sweet enough to satisfy a craving without being too indulgent.
Ingredients You’ll Need
- Cream cheese
- Butter
- Flour
- Egg
- Brown sugar
- Vanilla
- Pecans
How to make pecan tassies
Make the crust. To make the crust, cream together the cream cheese, butter, and flour until it forms a dough then chill in the refrigerator for 1 hour.
Form the crust. Shape the dough into 1 inch balls and press it into the mini muffin pans.
Make the filling. Beat together egg, brown sugar, butter, vanilla and salt.
Assemble the pecan tassies. Divide chopped pecans evenly into the crusts then spoon the egg mixture on top. Place into the fridge to chill while your oven preheats.
Set oven. Preheat oven to 325 degrees Fahrenheit.
Bake. Bake the pecan tassies for 25 minutes or until the filling is set. Allow to cool for 15 minutes before removing from pan.
How to store pecan tassies
You can store the pecan tassies in an airtight container at room temperature for up to 5 days.
You can also freeze them in a freezer bag for up to 2 months.
Common question
Why does the dough need to chill before baking? This allows the dough to firm up and remain in its shape before baking.
Can you make this with a different nut? You could use walnut, hazelnuts, or even almonds!
More bite-sized treats
Easy Pecan Tassies
Equipment
Ingredients
- 3 ounces (85 g) cream cheese, softened
- ½ cup (114 g) unsalted butter, softened
- 1 cup (125 g) all purpose flour
- 1 egg
- ¾ cup (165 g) brown sugar, packed
- 1 tablespoon (14 g) softened unsalted butter
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅔ cup (73 g) coarsely chopped pecans
Instructions
- To make crust cream together cream cheese, butter, and flour until it forms a dough. Wrap in plastic wrap and chill in the fridge for one hour.
- Once chilled, shape dough into 1 inch dough balls and press evenly into a greased mini muffin pan. Make sure to press against the bottom and sides. Set aside and make filling.
- To make filling, beat together egg, brown sugar, 1 tablespoon of butter, vanilla, and salt. Divide pecans evenly into each pastry cup. Using a spoon, divide egg mixture into each pastry cup over the pecans. About 1 teaspoon each. Place into the fridge to chill while your oven preheats. Preheat your oven to 325 °F (163 °C).
- Once the oven is preheated, bake tassies for 25 minutes until filling is set. Allow to cool for 15 minutes before removing them from the pan.
