Pecan Tassies
You will find great pleasure with this easy to follow recipe for bite-sized miniature pies known as Pecan Tassies.
My family has been making Pecan Tassies for the winter holidays for nearly 50 years that I can remember and I carry on that tradition.
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and would use in my own home!
See disclosure policy for more information.
Jump to RecipeThe Crust
This tassie crust recipe I am going to share is one of the easiest to make. I highly, and I stress HIGHLY, recommend using this crust recipe for making tassies. You will have a better outcome.
I went outside the family recipe and started using store bought pie crusts which at the time I thought was so much easier than making my own tassie crust. But, I have come to realize using the prepared pie crusts really made the process difficult. The store bought dough was just not cooperative. It tended to be too dry and ended up being too hard to shape into the perfect tart.
I will include the ingredients for making 24 and 48 mini tassies. Sometimes 24 is not enough and 48 is just perfect.
The crust recipe calls for blending cream cheese, butter and flour. I find it much easier to mix all three together using a food processor. You can also use a hand mixer as that will do just fine too. All three ingredients blended together will form a very soft manageable dough.
Making the Tart
The Pans
To make tassies you will need a mini cupcake pan. Each pan will make 24 tassies. If you are making the recipe for 24 you will only need this pan. If you are going to make 48 tassies or more then I recommend using these pans. Anything to make the process go much quicker when making two batches.
Pinch off some dough and roll into a ball about the size of a small walnut. Place the dough in the pan. Do this for all 24 openings.
A Must Needed Tool For Shaping
Using a tart tamper is perfect for making tassies. Gently push down on center of dough with the tamper until the dough curls up. Remove tamper from dough and reshape by hand by gently pressing dough outward. Be careful not to press the tamper too hard or you will lose your bottom crust. Before moving on to the next dough ball place the tart tamper in flour and tap off any excess and do the same thing to the rest of the balls.
The Filling
The filling consists of melted butter, brown sugar, egg, vanilla extract and finely chopped pecans. If you are looking for a dependable food chopper, I have had this same one for over ten years. This food chopper is my favorite and it’s dishwasher safe! Yes, I put it in the dishwasher.
Once pecans a finely chopped set aside half and place the other half in the filling mixture.
This recipe will make enough filling for 24 tassies. If you are making 48 tassies you will need to double the recipe.
Filling the Tarts
Prior to adding the filling to the tarts add a small amount of chopped pecans in the bottom of the tart then fill tart 3/4 full of filling (do not overfill or you will have a mess on your hands after baking). Then top each tart with some chopped pecans.
Baking
Bake tassies in a preheated oven (350 degrees Fahrenheit) for 20-25 minutes or until light golden brown. Remove from oven and allow to cool for a few minutes prior to removing from pan (if the mixture bubbled over I find using a toothpick helps with removing the tart from the pan). Allow tarts to cool on cooling rack.
Jump to Recipe
I AM EXCITED YOU ARE VIEWING JETT’S PECAN TASSIES RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! #JETTSKITCHEN
If you liked this recipe please be sure to share this on any of the social media’s below.
Pecan Tassies
Here is an easy recipe for pecan tassies that our family has been making for over 50 years. It’s not the holidays if we don’t have our tassies!
Ingredients
24 Tart Shells
- 1/2 cup softened butter
- 3 ounce softened cream cheese
- 1 cup all-purpose flour
48 Tart Shells
- 1 cup softened butter
- 6 ounces softened cream cheese
- 2 cups all-purpose flour
Filling for 24 tarts
- 2 Tablespoons butter melted
- 3/4 cup brown sugar packed tightly
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pecans finely chopped
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
For crust, combine cream cheese and butter until well blended. Add flour until a soft dough forms.
-
Roll dough into the size of small walnuts. Place balls of dough into a non-stick mini cupcake pan. Place tart tamper in flour. Shake off excess and press into dough with even pressure until dough rises just above the tamper. Remove tamper and gently press out edges of tart with fingers.
-
For filling, melt butter in small sauce pan. Stir in brown sugar, egg and vanilla. Chop pecans and divide in half. Place one half in a bowl and set aside. Add the other half to the filling mixture.
-
Using the chopped pecans that were set aside fill each tart with a small amount of nuts. Add filling mixture 3/4 full to the tart (do not over fill). Add any remaining nuts to top of tarts.
-
Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan for a few minutes then remove tassies and continue to cool on cooling rack. If the filling bubbled over onto the pan use a toothpick to help remove tart from pan. Store in an airtight container.
-
Enjoy!
Products Our Readers Like:
Other Recipes You May Enjoy!
